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A Yogurt Parfait for National Strawberry Month

May 29, 2012

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Did you know that May is National Strawberry month? What a perfect excuse to load up on fresh berries! With only a few days left in May, show strawberries some love with this simple and delicious parfait from Amber, a 2011 Integrative Nutrition graduate.

The recipe calls for coconut yogurt (a dairy-free substitute for regular yogurt) and gluten-free granola! Berries are packed with antioxidants, so layer away, and feel free to enjoy your favorite nuts and seeds in your own parfait creation. Enjoy as a tasty snack or for a healthy breakfast to start your day!

Strawberry Coconut Yogurt Parfait


  • 1 1/2 cups of fresh strawberries, diced
  • 4 oz. plain coconut yogurt
  • 1 drip of vanilla
  • 1 packet of Truvia
  • 1 tbsp of honey
  • 3 tbsp flax seeds (whole seeds, not ground)
  • 1/4 cup dried cranberries (can also use raisins)
  • 1/4 cup mix of pepitas, chopped pecans and chopped walnuts (I used a trail mix to make it easier)


  1. Dice the strawberries into little bite-sized pieces
  2. Mix the coconut yogurt with the drip of vanilla and the Truvia. Mix really well until the yogurt is smooth.
  3. In a small bowl combine the flax seeds, pepitas, pecans, walnuts, cranberries and honey and mix until everything is coated with the honey
  4. Spread the mixture out onto a baking sheet or stoneware pan and bake at 350 degrees for 10-15 minutes or until it’s browned.
  5. Remove from the oven and spread around on the tray so it can dry for about 10 minutes.
  6. Layer up your parfait! Start with a layer of strawberries, then yogurt, and then granola. Repeat as many times as you want. This one had three layers.

              Want more recipes like this one from Amber? Check out her website or connect on Twitter!