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Layered Greek yogurt parfait in a glass jar with golden granola clusters and blueberries on a wood board

Greek Yogurt Parfait with Baked Egg White Protein Granola

Plain Greek yogurt layered with berries and a crunchy granola bound with whisked egg whites instead of oil, 45g of protein per serving.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 455
Ingredients Method Notes

Ingredients
  

For the Egg White Protein Granola
  • 150 g rolled oats (1 1/2 cups); old-fashioned, not instant
  • 60 g almonds, chopped (1/2 cup); or walnuts, pecans
  • 4 egg whites large (about 130 g); or 1/2 cup carton egg whites
  • 60 g honey (3 tbsp); or maple syrup
  • 30 g pumpkin seeds (2 tbsp); or sunflower seeds
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For the Parfait
  • 1200 g plain nonfat Greek yogurt (about 5 cups); 2% works too, adds a little more fat and calories
  • 300 g mixed berries (2 cups); fresh or thawed frozen, well drained

Method
 

Make the Egg White Protein Granola
  1. Heat oven to 150 C / 300 F. Line a 13 x 18 inch (33 x 46 cm) sheet pan with parchment paper.
  2. In a large mixing bowl, whisk the egg whites for about 30 seconds until frothy and loose, not stiff. Whisk in the honey, vanilla, cinnamon, and salt.
  3. Add the oats, chopped almonds, and pumpkin seeds to the bowl. Stir until every oat flake is coated in the egg white mixture.
  4. Spread the mixture onto the prepared sheet pan in an even layer, pressing down firmly with a spatula so it holds together in clusters.
  5. Bake for 25 to 30 minutes, breaking up and stirring the granola every 10 minutes, until golden brown at the edges.
  6. Pull the pan out and let the granola cool completely on the pan, 15 to 20 minutes. It will feel soft and a little tacky right out of the oven, that's normal, it crisps as it cools. Don't judge doneness until it's fully cool.
Assemble the Parfait
  1. Once the granola is cool, break it into small clusters with your hands.
  2. Divide half the Greek yogurt among 4 glasses or bowls (about 150 g each), then add a layer of berries and a scoop of granola.
  3. Repeat with the remaining yogurt, berries, and granola. Serve right away so the granola stays crunchy against the yogurt.

Notes

  • Cool the granola fully on the pan before breaking it up, it firms up as it cools.
  • Use plain, unsweetened Greek yogurt, flavored versions add 10g+ sugar per cup.
  • Double the granola batch on a Sunday, it keeps 10 to 14 days at room temp.
  • Don't assemble parfaits ahead, store yogurt and granola separately or the granola turns soft.