Cashew Butter Yogurt Parfait

# What You'll Need:

01 - 1 cup plain Greek yogurt (240 g) or plant-based yogurt

02 - 2 tablespoons cashew butter (30 g)

03 - 1 cup mixed fresh berries (150 g)

04 - 1/2 cup granola (40 g), gluten-free if required

05 - 1 tablespoon chopped roasted cashews (10 g)

06 - 1 tablespoon honey or maple syrup (20 g), optional

01 - In a mixing bowl, blend Greek yogurt with cashew butter until smooth and fully incorporated.

02 - Distribute a few spoonfuls of the yogurt-cashew mixture evenly into the bottom of two serving glasses or jars.

03 - Place a layer of mixed fresh berries followed by a layer of granola over the yogurt base in each glass.

04 - Continue layering the yogurt mixture, berries, and granola, finishing with berries and a sprinkle of granola on top.

05 - If desired, drizzle honey or maple syrup over the parfaits and garnish with chopped roasted cashews.

06 - Serve immediately or cover and refrigerate for up to 4 hours to enjoy a chilled parfait.

01 -

It's ready in the time it takes to find two clean glasses, no cooking required.
Protein-packed enough to actually keep you full until lunch, unlike most breakfast carbs.
The textural contrast of creamy, crunchy, and juicy all in one bite feels like a small victory before 9 AM.

02 -

If you make this more than a couple hours ahead, the granola will soften—save some in a separate container and stir it in right before eating if that bothers you.
The cashew butter needs to be at room temperature or it won't blend smoothly; cold nut butter just sits there looking stubborn.

03 -

Use a small whisk or fork to blend the yogurt and cashew butter instead of a spoon—you'll get it smooth faster and with less frustration.
If berries are watery, pat them dry before layering so they don't make the whole thing soggy and sad.