Nutty Breakfast Parfait

  • Yield 6 servings
  • Prep 15 mins
  • Cook 10 mins

Yogurt, walnuts and fresh fruit, all layered in a glass for a perfect breakfast.

California Walnut Board


1 1/2 cups old-fashioned rolled oats
1/2 cup coarsely chopped California Walnuts
1/4 cup pure maple syrup
2 teaspoons butter
2 cups sliced hulled strawberries
2 cups thinly sliced, peeled peaches (about 4 medium peaches)
1 cup blueberries
1 cup cubed, peeled kiwifruit (about 3 kiwifruit)
3 tablespoons pure maple syrup
2 cups non-fat plain yogurt


  1. Mix oats and walnuts in 13 x 9 x 2-inch baking pan. Combine 1/4 cup of the maple syrup and butter in small heavy saucepan. Bring to boil. Pour maple syrup mixture over oat mixture; stir to blend well. Bake 10 minutes in a 350F oven, stirring occasionally. Bake until mixture is golden and crisp, stirring occasionally, about 8 minutes longer. Cool granola completely in pan. (Can be prepared one week ahead. Store in airtight container at room temperature.)
  2. Gently toss strawberries, peaches, blueberries, kiwifruit and remaining 3 tablespoons maple syrup in large bowl to blend. Divide half of the kiwifruit mixture among 6 parfait or wine glasses. Sprinkle each parfait with half the granola mixture, dividing equally. Top each with half the yogurt. Repeat layers. Serve immediately.