Apple Cinnamon Greek Yogurt Breakfast Parfaits
By Beth Kaminski ·
These apple cinnamon Greek yogurt breakfast parfaits pair tender skillet apples with creamy yogurt and crunchy granola. A little maple syrup softens the yogurt’s tang without making breakfast overly sweet. Make the apple mixture ahead, then layer everything just before serving.
A Breakfast With Plenty of Texture
These parfaits bring together three distinct layers: thick yogurt, tender apple pieces, and crisp granola. Cooking the apples briefly softens their edges while leaving enough structure for a spoonable topping. Letting them cool before assembly keeps the yogurt thick and prevents the granola from softening immediately.
Plain Greek yogurt works especially well because it holds its shape beneath the apples. Whole-milk yogurt gives a richer result, while 2% or nonfat yogurt makes a slightly tangier parfait. The maple syrup is divided between the apples and yogurt so each layer has a little sweetness.
Ingredient Choices and Substitutions
- Apples: Choose Honeycrisp, Gala, Fuji, or Pink Lady. These varieties soften without quickly turning into applesauce. Granny Smith also works if you prefer a more tart apple layer.
- Granola: Use an oat-based granola with clusters small enough to fit comfortably on a spoon. Check the label for nuts if serving someone with an allergy.
- Maple syrup: Honey can replace the maple syrup in equal amounts. If using sweetened vanilla yogurt, leave the syrup and vanilla out of the yogurt mixture.
- Butter: An equal amount of neutral oil works for cooking the apples, though the finished mixture will look slightly less glossy.
Make-Ahead and Storage
Refrigerate the cooked apple mixture in a covered container for up to 4 days. Store the sweetened yogurt separately for the same amount of time, or follow the yogurt container’s use-by guidance if sooner. Keep granola in an airtight container at room temperature.
You can assemble the apples and yogurt in covered jars up to 2 days ahead. Leave room at the top and pack the granola separately. Add it immediately before eating to preserve its crunch. These parfaits do not need reheating, and freezing assembled portions is not recommended because the yogurt can separate after thawing.
Frequently Asked Questions
Do I need to peel the apples?
No. Leaving the peel on adds color and a little texture. Peel them if you prefer a softer, more uniform apple layer.
Can I use regular yogurt?
Yes, but the layers will be looser. Choose a thick regular yogurt, or strain it in the refrigerator before assembling.
Can I serve the apples warm?
Slightly warm apples are fine when serving immediately. Avoid adding them piping hot, which can loosen the yogurt and soften the granola.
How do I adjust the sweetness?
Taste the apples after cooking and the yogurt after mixing. Apple varieties and granolas vary in sweetness, so start with the listed syrup and add a small drizzle at the table only if needed.
Recipe
Apple Cinnamon Greek Yogurt Breakfast Parfaits
By Beth Kaminski · American
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 3 medium apples, cored and cut into 1/2-inch pieces, about 3 cups
- 1 tbsp unsalted butter
- 2 tbsp water
- 1 tsp ground cinnamon
- ⅛ tsp fine salt
- 2 tbsp pure maple syrup, divided
- 1 tsp lemon juice
- 3 cups plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup granola
Method
- 1
Core the apples and cut them into 1/2-inch pieces, peeling first if desired.
- 2
Melt the butter in a 10-inch skillet over medium heat.
- 3
Add the apples, water, cinnamon, and salt. Cook for 7–9 minutes, stirring every 1–2 minutes, until a fork slides into the apples with slight resistance. If the skillet dries out before the apples soften, add another tablespoon of water.
- 4
Stir in 1 tablespoon of the maple syrup and the lemon juice. Cook for 1 minute, until the apples look glossy and no watery liquid remains in the skillet.
- 5
Spread the apples on a large plate and let cool for about 10 minutes, until no longer steaming and only slightly warm.
- 6
Stir the Greek yogurt, vanilla, and remaining 1 tablespoon maple syrup together in a medium bowl until smooth.
- 7
Divide half the yogurt among four 12-ounce glasses or jars. Layer with half the apples and half the granola, then repeat with the remaining yogurt, apples, and granola.
- 8
Serve immediately while the granola is crisp, or refrigerate the apple and yogurt layers without granola for up to 2 days and add the granola just before serving.
Keep the apples and yogurt ready in the refrigerator, and breakfast comes together in minutes. Add the granola at the last moment for a crisp finish.
