This beautifully layered Cherry-Raspberry Parfait recipe is my favorite sweet and healthy breakfast for summer mornings. It’s naturally gluten-free and high-protein and easy to make vegan, dairy-free and nut-free.
One of the best things about summer is hands down the beautiful produce. From gleaming stone fruits to juicy tomatoes, there’s no going wrong when you’re cooking with seasonal fruits and veggies this time of year. And if you ask me, filling up on summer’s bounty should start first thing in the morning.
That’s why I love these stunning cherry and raspberry parfaits layered with crunchy granola and sweet maple syrup. These parfaits are deeply satisfying, thanks to nut butter and yogurt (regular and vegan both work), plus they satisfy a sweet tooth without sending you for a sugar crash by noon.
How to Make Cherry-Raspberry Breakfast Parfaits
This is a very easy recipe to mix up with whatever ingredients happen to be in your fridge. Living in the pacific northwest, I always have sweet-tart red cherries on hand during the summer. But you can easily make your parfaits with a different berry depending on what’s available near you.
For a bit of textural variety, I like to start by gently muddling a few of the raspberries into a saucy mixture. They become like a single-ingredient jam that swirls effortlessly into the yogurt for more fruity flavor. If you’re a full berry kind of person, feel free to leave all of your berries whole.
- Fresh raspberries
- Vanilla yogurt (I like Coyo for dairy-free)
- Chai nut butter (or almond butter)
- Maple syrup (optional)
- Pitted cherries, fresh or frozen
- Granola or chopped nuts/seeds of choice
- In a small bowl, gently mash half of the raspberries if you like.
- In a serving bowl or glass jar, layer the yogurt, granola, nut butter, syrup, raspberries, cherries, and granola. Drizzle the top with maple syrup if you like and serve immediately.
Here are some simple ingredient substitutions to make these parfaits work for you:
- For vegan parfaits, use your favorite dairy-free yogurt. I like coconut yogurt for its extra-creamy texture.
- Make a nut-free version by using sunflower seed butter instead of almond or chai nut butter.
- Go for a sugar-free breakfast by omitting the maple syrup altogether. Or opt for a different sweetener like honey, agave or coconut sugar.
- Use any of your favorite crunchy toppings to add texture to your breakfast. I like nutty granola, but any cereal will work. As will coconut flakes, chia seeds, flax seed, or toasted nuts.