I love eating yogurt parfait. I can never resist buying it even though it’s so easy to just make on your own.
Normally, it’s layers of granola, fruit and yogurt. But I decided to try something new. Inspired by my chocolate cookie ice cream bowls, I made granola cups for the yogurt and fruit.
For the base, you want to use a pliable granola bar so that you can shape it to fit the inside of a muffin/cupcake pan. I used Corazonas Oatmeal Squares, which are the perfect size. I also like these squares because they are packed full of healthy ingredients, whereas sometimes granola bars are just sugar and oats. They are also supposed to lower cholesterol. They are available at most grocery stores, Costco, Amazon*, and on the Corazonas website.
I flattened the square as much as I could to make it thinner, and then I put it into a greased muffin cup. I pressed down so that it lines the inside and forms a bowl shape. It’s okay if some of the granola breaks off. You should be able to then press it back onto the granola bowl, assuming you are working with a chewy granola bar. I took some off of the edges and pressed it into the center to make sure I had a solid base for my granola bowl. After that, you let it bake for a few minutes so that it sets.
Once the bowls cool, you remove them and fill them with yogurt and fruit. I used Greek Gods Honey yogurt, a yogurt I’ve discussed before. It’s my favorite yogurt to use for parfaits. It’s so good; it’s like eating ice cream. If you want to be super healthy, you can use a nonfat, plain Greek yogurt.
These are the perfect cool and refreshing afternoon snack and Mr. K and I really enjoyed eating them this past weekend.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Granola Parfait Cups
These parfaits are the perfect cool and refreshing afternoon snack.
- 6 Corazonas Oatmeal Squares
- Six 1/4 cup servings of Greek Gods Honey Yogurt
- Chopped fresh berries
Preheat oven to 350°F. Lightly grease six muffin/cupcake molds of a nonstick pan. If you are worried about getting the granola cups out in one piece, you can also line with parchment paper, but mine came out with just the greasing. Place one granola square inside the pan. Press on granola until it forms a cup shape, lining the inside of the muffin mold. If you need to, you should be able to remove granola from the edges to place in the center or anywhere else there may be holes. Bake for about 8 minutes, until squares start to darken, but careful not to burn them. Remove and let cool.
After cups are cool, gently remove them. I used a very thin blade around the edges and that helped them come out. Fill with about 1/4 cup of yogurt each and then top with fresh fruit.