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Prebiotic Spring Berry Yogurt Parfaits

Refreshing and gut-friendly parfait packed with seasonal spring berries and a homemade prebiotic-rich crunchy topping.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 parfaits
Course: Breakfast, Dessert, Snack
Cuisine: Healthy, Spring
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Prebiotic Berry Compote
  • 2 cups mixed spring berries strawberries, blueberries, raspberries
  • 1 tbsp raw honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp milled flaxseed or chia seeds
Yogurt Layer
  • 2 cups plain Greek yogurt thick
  • 1 tbsp raw honey optional
  • 0.5 tsp vanilla extract
Prebiotic Crunch Topping
  • 1 cup rolled oats gluten-free if needed
  • 0.25 cup chopped almonds or walnuts
  • 0.25 cup sunflower seeds or pumpkin seeds
  • 2 tbsp raw honey
  • 1 tsp cinnamon
  • 0.5 tsp chicory root powder optional, for extra prebiotics

Equipment

  • Small saucepan
  • Small skillet
  • Mixing bowls
  • Serving glasses or jars

Method
 

  1. Combine berries, water, and 1 tbsp honey in a saucepan. Simmer 8-10 minutes until berries break down. Remove from heat; stir in vanilla and flax/chia seeds. Cool completely.
  2. In a dry skillet, toast oats, almonds, and sunflower seeds over medium heat for 3-5 minutes until golden. Transfer to a bowl.
  3. Immediately stir 2 tbsp honey, cinnamon, and optional chicory root powder into the warm oat mixture until coated. Allow to cool and harden, then break into clusters.
  4. Whisk Greek yogurt, vanilla, and optional honey (1 tbsp) together in a separate bowl.
  5. In two clear glasses, alternate layers of berry compote, yogurt, and crunch topping. Finish with crunch and fresh berries.

Notes

Store components separately in airtight containers. The compote and yogurt keep for 5 days in the fridge; crunch topping keeps at room temperature. Assemble just before serving for best texture.