Eating a plant-based vegan breakfast just got easier with this Vegan Yogurt Parfait with Berries and Granola. Starting out your day with a nutrition and delicious breakfast sets you up right by providing healthy fruit plus a little crunchy carbs and creamy unsweetened yogurt. Not only that, but this can also be served as a dessert!
There are many vegan yogurts on the market these days, but your best bet for a whole food plant-based yogurt would be homemade. I love waking up to freshly made creamy yogurt and you can easily make my homemade soy yogurt if that sounds like something you’d like to try. I love my Cuisinart yogurt maker** because I can start it at any time and if I’m not around when it’s finished, it will start refrigerating the yogurt right in the maker.
However, I know how busy we are so if you want to purchase store-bought vegan yogurt, my favorite brand right now is unsweetened Forager Cashew Yogurt (called Cashewgurt®). I’ve found it to have the most neutral taste. It has very little of and the most natural of the added “extras.” Here’s what the label says, “Cashewmilk (Filtered Water, Cashews), Tapioca Starch, Locust Bean Gum, Coconut Cream. Live Active Cultures (S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus, L. lactis, L. plantarum.)”
Enjoy more plant-based breakfast recipes:
There is also Greek almond yogurt by Kite Hill with these ingredients (almond milk and reduced fat almond milk (water, almonds), tapioca starch, pectin, locust bean gum, agar, live active cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacteria).
Besides using fresh or frozen organic fruit such as raspberries, strawberries, and blueberries, a couple of other ingredients add the crunch.
You can use my Low Fat Cinnamon Granola recipe which uses applesauce and a little maple syrup to sweeten it or this store-bought Plant-Strong® brand that has steel-cut oats, whole rolled oats, applesauce (apples, ascorbic acid [vitamin C]), maple syrup, walnuts, vanilla extract, cinnamon bark.
You could also sprinkle on some of these Ancient Grains from Trader Joe’s which is a blend of buckwheat, sprouted millet, golden flax seeds, shelled hemp seeds, amaranth, and quinoa.
All you need to do to make this is to layer about 1/4 cup of yogurt (or 1/2 of a 5.5 oz container) in the bottom of your serving glass, layer in some fruit, sprinkle with granola and repeat one more time. There are many benefits to the beneficial probiotics in yogurt so why not add some to your breakfast. Beautiful to serve and a delicious start to your day.
I’d love to hear your feedback in the comments below for this Vegan Yogurt Parfait with Berries and Granola recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
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