Save to Pinterest There's something about the way cashew butter swirls into Greek yogurt that reminds me of those mornings when you're not quite ready to face the day but need something that tastes like you've got it together. I discovered this combination by accident, honestly—I was standing in front of the pantry with a spoon in one hand and a jar of cashew butter in the other, and suddenly my breakfast shifted from ordinary to something I actually looked forward to. The creamy richness makes every bite feel indulgent, even though it's genuinely good for you.
I made this for a friend who was staying with me one weekend, and she asked for the recipe before she'd even finished eating—that's when I knew it wasn't just good, it was the kind of thing people want to replicate in their own kitchens. Now it's become our go-to breakfast whenever she visits, and we've turned it into this little tradition of swapping seasonal fruits and arguing about whether honey or maple syrup is the better choice. Her vote is always maple, mine keeps changing.
Ingredients
- Greek yogurt: Use the full-fat version if you can find it—the creaminess is non-negotiable, and it holds up better than the lower-fat types when you're layering.
- Cashew butter: Natural or roasted, just make sure it's the real thing and not loaded with added sugars that'll turn this into a dessert.
- Fresh berries: Whatever looks good at the market, really—blueberries are reliable, but raspberries add an elegant tartness that balances the richness perfectly.
- Granola: The quality matters here since it's a main player; crispy clusters beat dusty crumbs every time.
- Roasted cashews: Chopped by hand, not pre-chopped if you can manage it—they stay crisper that way.
- Honey or maple syrup: A drizzle, not a drown; this is an accent, not the main event.
Instructions
- Blend the yogurt and cashew butter:
- Scoop your yogurt into a small bowl and add the cashew butter, then stir until they're completely combined—no swirls of butter hiding at the bottom. This takes patience, but the smoothness is what makes each bite consistent.
- Layer strategically:
- Spoon a generous base of the yogurt mixture into your glass, then add berries, then granola in that order. Think about it like you're building something that'll look as pretty as it tastes.
- Keep layering:
- Repeat the pattern once or twice more depending on how tall your glass is, always finishing with berries on top and a final sprinkle of granola for crunch.
- Add your finishing touch:
- Drizzle with honey if you like, then scatter those chopped cashews across the top like they matter, because they do.
- Serve or hold:
- Eat it right away if you want maximum granola crunch, or cover it and refrigerate for a few hours if you prefer a chilled, slightly softer version. Both are valid breakfast choices.
Save to Pinterest The first time someone asked me for this recipe and actually made it, they texted me a photo of their parfait and said it made their whole morning feel intentional. That's when I realized this isn't just breakfast—it's a small act of self-care that takes ten minutes.
Why Nut Butter Matters
Cashew butter specifically brings this velvet quality that peanut or almond butter can't quite replicate; it's milder, less assertive, and lets the berries shine instead of competing with them. I've tested this with different nut butters out of curiosity, and while they're all good, cashew just feels right here. It's the difference between a good breakfast and one you find yourself craving mid-afternoon.
Making It Your Own
The foundation is solid, but this is genuinely flexible—swap berries with the seasons, use any nut butter you actually have open, and don't stress about the granola brand. I've made this with chopped pecans when cashews weren't around, with leftover homemade granola that was past its peak crunch, with peaches in summer and pomegranate seeds in winter. The magic is in the layering and the textures, not in strict adherence to one version.
Breakfast Shortcuts That Actually Work
If you want to prep this partially ahead, mix the yogurt and cashew butter the night before and keep it in a jar—the flavors blend beautifully overnight, and you'll just need to layer in the morning. The berries can be washed and prepped, the granola can be in a container, and suddenly this ten-minute breakfast becomes a five-minute assembly. Small efficiencies that don't sacrifice a single thing.
- Make the yogurt-cashew mixture in bulk at the start of the week for grab-and-go mornings.
- Keep your cashew butter in a warm spot so it's always soft and spreadable.
- Invest in good glasses or jars—eating from a beautiful vessel makes breakfast feel less rushed.
Save to Pinterest This parfait has become my answer to the question of what to eat when you want something nourishing but also genuinely delicious—no compromise required. It's the kind of breakfast that makes the morning feel intentional.
Recipe Q&A
- → Can I use plant-based yogurt instead of dairy?
Yes, substituting with plant-based yogurt works well, maintaining creaminess and making it suitable for vegan diets.
- → What can I substitute for cashew butter?
Almond or peanut butter are great alternatives that maintain nutty richness and creamy texture.
- → How do I keep the granola crunchy?
Add granola just before serving or as the final topping to preserve its crunchiness and texture.
- → Are there fruit alternatives to mixed berries?
Yes, seasonal fruits such as peaches, cherries, or sliced apples can be used for variety and freshness.
- → Can I prepare this ahead of time?
Prepare up to 4 hours in advance and refrigerate; layering helps maintain texture and flavors.