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Yogurt and fruit parfaits with granola and strawberries set on a white plate

Strawberry-Rhubarb Parfaits with Honey & Almond Granola

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: Makes 8 servings (4½ cups granola & 1½ cups compote) 1x


These homemade Strawberry Rhubarb yogurt parfaits are not only packed with flavor, but they’re also quick and easy to make. Both the homemade granola and compote can be made ahead which means these fruit and yogurt parfaits can come together in just minutes.



Honey & Almond Granola

  • 2 cups old-fashioned rolled oats
  • ¾ cup slivered almonds
  • ¼ cup honey
  • ¼ cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon ground cardamom
  • ¾ teaspoon ground ginger
  • ½ teaspoon table salt

Strawberry-Rhubarb Compote

  • 2 cups chopped fresh or frozen strawberries
  • 1 cup chopped fresh or frozen rhubarb
  • ½ cup water
  • 3 tablespoons honey
  • 1 teaspoon pure vanilla extract

To Assemble

  • 3 cups vanilla Greek yogurt or plain Greek yogurt lightly sweetened with honey
  • Fresh strawberries for garnish (optional)


Honey & Almond Granola

Heat oven to 325°F.

Combine oats and almonds in a bowl.

Whisk together honey, coconut oil, vanilla, cardamom, ginger, and salt; stir into oats and toss to coat.

Transfer oat mixture to a baking sheet and bake until golden brown and toasted, about 20 minutes, stirring twice during baking.

Transfer pan to a wire rack and let cool completely.

Strawberry-Rhubarb Compote

Combine strawberries, rhubarb, water, and honey in saucepan over medium heat. Cook fruit, mashing with a potato masher, until smooth and mixture starts bubbly.

Reduce heat to medium-low and cook 20–25 minutes until liquid has reduced to about 1½ cups.

Off heat, stir in vanilla. Let cool to room temperature then store in an airtight container in refrigerator until ready to use.

To Assemble

Layer yogurt, compote, and granola into a servings bowls. Top with sliced strawberries and serve.


If making components ahead:

Keep granola in an airtight container at room temperature for up to 1 month.

Keep compote in an airtight glass container in the refrigerator for up to two weeks, or in the freezer for up to three months.

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