Maple Pecan Granola Parfait

This maple pecan granola parfait is my go-to when I want something wholesome, a little indulgent, and incredibly satisfying. Layered with creamy yogurt, crunchy maple-glazed granola, and sweet fruit, it’s a breakfast (or snack) that feels like a treat but fuels me through the day. The toasted pecans and real maple syrup bring all the cozy fall vibes, and the layers make it as beautiful as it is delicious.

Why You’ll Love This Recipe

I love how this parfait combines textures and flavors—crunchy, creamy, sweet, and nutty all in one. The maple pecan granola is the real star: it’s naturally sweetened with maple syrup, and the toasted pecans add richness and crunch. It’s perfect for meal prep, quick breakfasts, or a midday snack. I can mix and match fruits, use dairy-free yogurt if needed, and enjoy a satisfying, balanced treat any time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the maple pecan granola:

• Rolled oats
• Chopped pecans
• Pure maple syrup
• Coconut oil or butter (melted)
• Ground cinnamon
• Salt
• Vanilla extract

For the parfait layers:

• Plain or vanilla yogurt (dairy or non-dairy)
• Fresh fruit (like berries, apples, or bananas)
• Additional maple syrup (optional, for drizzling)

Directions

1. Make the granola:
   I preheat the oven to 325°F and line a baking sheet with parchment paper. Then I mix the oats, pecans, cinnamon, and salt in a bowl. In another bowl, I stir together melted coconut oil, maple syrup, and vanilla extract, then pour it over the dry ingredients and toss until well coated.
2. Bake the granola:
   I spread the mixture in an even layer and bake for about 25–30 minutes, stirring once halfway through. I let it cool completely—it crisps up as it cools.
3. Assemble the parfait:
   In a glass or bowl, I layer yogurt, granola, and fresh fruit. I repeat the layers once or twice depending on the size of the serving dish.
4. Top and serve:
   I finish with a final sprinkle of granola, a few pieces of fruit, and an optional drizzle of maple syrup.

Servings and Timing

This recipe makes about 4 parfaits.
Prep time: 10 minutes
Cook time: 30 minutes (for the granola)
Total time: About 40 minutes (or 10 if granola is made ahead)

Variations

• I sometimes add chia seeds, flaxseeds, or shredded coconut to the granola for extra texture.
• For a fall twist, I layer in cinnamon-sautéed apples or pears.
• Greek yogurt gives it a thicker, more filling base, while almond or coconut yogurt keeps it dairy-free.
• A dash of pumpkin pie spice in the granola gives it even more seasonal flavor.

Storage/Reheating

I store leftover granola in an airtight container at room temperature for up to 2 weeks.
The parfaits can be assembled a few hours ahead (just keep the granola separate to maintain crunch).
For meal prep, I keep jars of yogurt and fruit ready in the fridge and add the granola right before eating.

FAQs

Can I use store-bought granola?

Yes, but I prefer homemade for better flavor and control over the sweetness and ingredients.

What kind of yogurt works best?

I use plain, vanilla, or Greek yogurt. For dairy-free, coconut or almond yogurt is great.

How do I keep granola crunchy in parfaits?

I layer the granola just before serving to keep it from softening. For packed lunches, I store it separately and add it on top at the last minute.

Can I make this ahead of time?

Yes—just prep the components in advance and assemble right before eating. If I want to prep parfait jars, I layer everything but the granola and store the crunchy part in a separate container.

Is this recipe gluten-free?

It can be. I use certified gluten-free oats to make sure the granola stays gluten-free.

Conclusion

This maple pecan granola parfait is everything I want in a breakfast: it’s satisfying, flavorful, and just a little indulgent. With the homemade granola full of warm maple and pecan notes, paired with creamy yogurt and fresh fruit, every spoonful is layered with goodness. It’s a simple way to treat myself to a better morning.

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