Ingredients
2 cups full-fat Greek yogurt
1/2 cup chopped dried apricots
1/4 cup raw unsalted pistachios
2 tablespoons honey
1/2 cup gluten-free granola
Fresh mint leaves (optional garnish)
2 tablespoons chopped crystallized ginger (optional variation)
Instructions
Preheat oven to 350°F (180°C) if preparing fresh apricots, otherwise skip
In a bowl, mix Greek yogurt with 1 tablespoon honey until smooth
Chop dried apricots into thick slivers
To assemble, spoon yogurt into a glass or jar, layer apricots, pistachios, and granola
Repeat layers, finishing with a dollop of yogurt and garnish
Chill overnight in the refrigerator to allow flavors to meld
Notes
Use non-GMO honey for better flavor.
Substitute raw almonds or walnuts for pistachios if unavailable.
For make-ahead preparation, store sealed in the fridge for up to 24 hours.
Optional: Add a splash of vanilla extract (no alcohol) for extra flavor.
Vegetarian and gluten-free when using certified gluten-free granola.
- Prep Time: 10
- Category: Mediterranean Mornings
- Method: No-Bake
- Cuisine: Mediterranean/Greek
- Diet: Vegetarian, Gluten-Free (optional)
Nutrition
- Serving Size: 1 parfait
- Calories: 450
- Sugar: 25g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 30mg