These Pineapple Yogurt Parfaits are made with homemade pineapple jam, Greek yogurt, and coconut granola. They are an easy breakfast or snack and will make you feel like you are on a tropical vacation.
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Key Ingredients
- Pineapple: diced into ½ inch pieces. Opt for fresh pineapple, rather than frozen or canned for the most flavor.
- Shredded Coconut: you can swap this for coconut flakes, if you'd like, just keep a close eye that it doesn't burn!
- Corn flakes: for added texture and crunch!
- Oats: a key ingredient in granola!
- Greek yogurt: I prefer the texture and flavor of Greek yogurt, but you can also use regular plain yogurt.
How to make Pineapple Yogurt Parfaits
- Make the coconut and cornflake granola: Toss together the oats, coconut, corn flakes, cinnamon, honey, and vanilla on a sheet pan and bake until crispy.
2. Make the pineapple jam: Simmer the diced pineapple and sugar together before blending it roughly with an immersion blender. If you don't have an immersion blender, you can use a potato masher or a pulse a few times with a food processor.
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3. Assemble: Layer the yogurt with the coconut granola and pineapple jam! This is a great recipe to set up as a buffet and allow friends and family to make their own parfait.
Prep ahead and storage tips
This recipe is great to make in advance and then assemble when you are ready to enjoy. They would be perfect for busy weekday mornings or for serving for a weekend brunch.
The pineapple jam can be made up to 3 weeks in advance and stored in an airtight container in the refrigerator. The coconut granola can be stored in a cool, dry place in an airtight container for up to a year. I do not recommend assembling and layering the ingredients together until you are ready to enjoy. Assembling too far in advance can make the granola soggy.
More breakfast recipes to try
If you make this yogurt with pineapple jam and coconut granola parfaits, I'd love nothing more than to hear what you think in the comments below!
📖 Recipe
Pineapple Yogurt Parfaits
Ingredients
- 2 cups plain Greek yogurt
Coconut Granola
- 1 cup old-fashioned oats
- ½ cup unsweetened shredded coconut
- ⅛ teaspoon ground cinnamon
- ⅔ cup corn flakes
- ¼ teaspoon vanilla extract
- 1 tablespoon honey plus more for topping as desired
Pineapple Jam
- 3 cups diced fresh pineapple
- ⅓ cup granulated white sugar
Instructions
Coconut granola
- Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a non-stick baking mat.
- Use your hands to slightly break the corn flakes into smaller bits. Toss all ingredients together on the baking sheet until well incorporated. Bake for 15-20 minutes, tossing every 5-7 minutes, until golden brown (be careful not to burn!). Cool.
Pineapple jam
- Meanwhile, stir together pineapple and sugar in a medium pot and bring to a simmer on medium heat. Simmer for 20 minutes, or until pineapples begin to soften, stirring every few minutes.
- Use an immersion blender to break up diced pineapple and create a jam-like texture. Cool.
Assembly
- Assemble parfaits by layering yogurt, pineapple, and granola. Drizzle with additional honey, if desired. Enjoy immediately.
Notes
- Makes just over 2 cups of granola.
- I use non-fat plain greek yogurt. Vanilla yogurt would also be delicious.
- Granola can be stored in an airtight container up to a month.
- Jam can be stored in an airtight container in the refrigerator for up to 3 weeks.
- You can do one layer of ingredients, two layers, or however many you'd like!
Video
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Missy Ryan says
The granola with pineapple jam and yogurt is simply delicious. We had it for Easter brunch. It was a big hit. I could eat it everyday!
Caitlin from CC's Table says
Thank you so much! I am so glad you loved it!