Mango Breakfast Parfaits 2.000

Scott Suchman for The Washington Post

DIY Apr 15, 2015

This quick, no-cook morning treat is as sunny as a day at the beach. To make it into a dessert, replace the granola with crushed vanilla wafers or crushed Biscoff cookies.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • 1/2 banana, sliced
  • 1/2 cup granola
  • 1 cup plain Greek-style yogurt (regular or low-fat)
  • 1/4 cup Mango Coconut Macadamia Conserve (see related recipe)

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Layer the following evenly in two small bowls or wide-mouth jars: half of the banana slices, half of the granola, half of the yogurt and half of the conserve.

Create a second series of layers, using the remaining banana slices, the remaining granola and the remaining yogurt. Top with the remaining conserve.

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Recipe Source

From Cathy Barrow, the author of “Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving” (W.W. Norton, 2014).

Tested by Bonnie S. Benwick.

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