Berry Parfait Cups

Berry Parfait Cups

One of my favorite things about summer is the fresh fruit. Especially berries. I love it all– blueberries, strawberries, raspberries, blackberries — everything. And our new Berry Parfait Cups make great use of all the fresh berries summer has to offer. It’s a parfait in a cup– oat and honey “cups” filled with yogurt and macerated berries. Delicious!

Let’s talk about it.

Granola Cups

We start with the granola: oats, pecans, honey, and our Fresh Churned Cinnamon Brown Sugar Honey Butter. The Cinnamon Honey Butter adds a great punch of cinnamon sweetness to the oats and nuts.

Press that mixture into the wells of a muffin tin. Make a little hole in the middle to form a cup shape. Bake in the oven until crispy.

Yogurt and Fruit

Add a dollop of yogurt ( we used Greek honey vanilla) into the middle, then top with berries.

Before you do, toss your berries into some sugar and add a little fresh mint. The mint adds a great herby flavor to the sweet berries. Use whatever berries you have! We used blueberries, blackberries, and strawberries.

Eat these for breakfast, dessert, or a snack– just don’t fill them until you’re ready to eat. The longer the yogurt sits in the cup, the less crispy the cup will become.


Berry Parfait Cups
Serves: 12
Don't fill cups until ready to eat-- the yogurt will soften the cups over time.

Berry Parfait Cups

Recipe by Chef ShamyCourse: Dessert, Snack, Appetizers


Prep time


Cooking time




  • 2 cups old-fashioned rolled oats

  • ½ cup pecans, coarsely chopped

  • 2 T honey

  • 3 T Cinnamon Brown Sugar Honey Butter, melted

  • 1 egg

  • Pinch of salt

  • 2-3 cups berries (blueberries, blackberries, raspberries, strawberries)

  • 2 tsp sugar

  • 3 leaves fresh mint, chopped

  • 1½ cups vanilla yogurt


  • Preheat oven to 350° F.
  • In a medium mixing bowl, mix together oats, pecan, honey, melted Cinnamon Honey Butter, and salt.
  • Press mixture into the wells of a well greased muffin tin. Shape into a cup, with a dip in the middle.
  • Bake at 350° F for 15-20 minutes, or until edges are crisp.
  • Allow to cool completely, then remove from the tin.
  • Meanwhile, toss berries in sugar and fresh mint. Allow to sit 15-20 minutes.
  • Put a dollop of yogurt into each cup, then top with berries.
  • Serve immediately.