top of page

When Hanger Strikes

  • Writer's pictureMari

Spiced Fruit Bottom Parfaits

This is a breakfast for those cool, rainy summer mornings. Made with a warm spiced seasonal fruit compote and homemade granola, this parfait screams cozy. Instead of cherries, try using your fave berries in the compote. One of the best parts of this recipe - both the granola and compote can be made on the weekend when you have more time, and individual parfaits can be assembled in a snap on busy weekday mornings.

Makes 1 parfait, 4 servings


2 cups plain greek yogurt

1-2 cups granola

1 recipe of spiced fruit compote

8-10 fresh cherries, pitted and halved or diced

For the Granola

2 1/2 cups rolled or steel cut oats

1/2 cup dried apricots, diced

1/2 cup pecans, chopped

1/4 cup olive oil

1/2 cup maple syrup or honey

1/2 tsp ground cinnamon

1/2 tsp salt + a little more for sprinkling on top

For the Compote

1 1/2 cups cherries, pitted and halved

2 peaches, diced

Zest and juice of one orange

2 tbs sugar

2 tbs maple syrup

1/2 tsp vanilla extract

1/4 tsp grated ginger

1/4 stick of cinnamon

1/2 tsp salt Directions:

1. Preheat the oven to 325 F. In a small saucepan, combine all of the ingredients for the compote. Turn heat on to medium low and let it cook until the liquid has reduced and thickened, about 40-50 minutes. Stir often. Remove from heat and put in the fridge for 10 minutes to cool down. While the compote is reducing, make the granola.

2. Combine all of the ingredients for the granola in a sauce pan. Stir well to coat the dry ingredients with the wet. Turn the heat on to medium low and cook for 7-10 minutes, stirring often. Transfer to a parchment lined baking tray and spread out in a thin layer. Bake for 10 minutes, then remove from the oven, stir, sprinkle with a pinch more of salt, and return to oven for an additional 10 minutes. Let the granola cool for 20 minutes before handling. Once cooled, break into smaller chunks.

3. To assemble the parfait, put half of the compote in the bottom of one large bowl, or 4 smaller cups. Top with some granola, then half of the yogurt. Spoon on and spread the remaining compote, another layer of granola, and top with the remaining yogurt. Top with more granola and sliced, fresh cherries. Serve immediately.

*Note: this recipe makes more granola than needed for the parfait. Store the leftover granola in an airtight container for up to 10 days at room temperature


Recent Posts

See All


bottom of page