Greek yogurt and pomegranate parfait (15 minutes)

By Nikola · Precision Nutrition L1 · Sources checked 5 November 2026

Thick Greek yogurt, jewel-red pomegranate seeds and a crunchy layer of toasted oats and walnuts with cinnamon, finished with a teaspoon of honey. It works as a quick dessert after dinner or as a breakfast that keeps you going, it takes 15 minutes, and the only cooking is two minutes of toasting in a dry pan.

Pomegranates are at their best from autumn into winter, which is exactly when this glass looks most festive on the table.

Difficulty: Easy, no oven · Diet: Vegetarian; gluten-free with oats labelled gluten-free

Greek yogurt and pomegranate parfait

Layers of thick Greek yogurt, pomegranate seeds and toasted oats with walnuts and cinnamon, finished with a little honey. 15 minutes, no oven.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Desserts

Servings 4 servings

Calories 312 kcal

Ingredients

  

• 600 g plain whole-milk Greek yogurt about 2 1/2 cups
• 200 g pomegranate seeds arils, usually from 1 large pomegranate
• 40 g rolled oats about 1/2 cup
• 40 g walnuts roughly chopped
• 1/2 tsp ground cinnamon 1.3 g
• 4 tsp honey 28 g, 1 per glass
• Optional: a little grated orange zest a few mint leaves

Instructions

 

• Toast the oats in a dry frying pan over medium heat for 4-5 minutes, stirring often, until golden and nutty-smelling. Add the walnuts for the last 2 minutes. Take the pan off the heat, stir in the cinnamon and tip the mixture onto a plate to cool and crisp up.
• Seed the pomegranate: cut it in half across the middle, hold one half cut side down over a bowl and tap the skin firmly with a wooden spoon so the seeds fall out. Pick out any white pith.
• Spoon about 75 g of yogurt into each of 4 glasses or jars, add a spoon of pomegranate seeds and a sprinkle of the oat and walnut mixture.
• Repeat the layers with the rest of the yogurt and oats, and finish with the remaining pomegranate seeds on top.
• Drizzle 1 tsp honey over each glass, add a little orange zest or mint if you like, and serve straight away while the oats are still crunchy.

Keyword autumn, breakfast, dessert, Greek yogurt, honey, no bake, oats, parfait, pomegranate, vegetarian, walnuts, winter

Nutrition per serving

Per serving, 1 glass, calculated from USDA FoodData Central for each ingredient.

Data: USDA FoodData Central, SR Legacy: Yogurt, Greek, plain, whole milk (FDC 171304); Pomegranates, raw (FDC 169134); Cereals, oats, regular and quick, not fortified, dry (FDC 173904); Nuts, walnuts, english (FDC 170187); Honey (FDC 169640); Spices, cinnamon, ground (FDC 171320). Fibre in the yogurt is taken as 0. Orange zest and mint are not included. The sugars are the milk sugar of the yogurt, the fruit sugar of the pomegranate and the honey, which adds about 5.7 g per glass. With low-fat Greek yogurt (FDC 170903) a glass comes to about 276 kcal, 18.6 g protein and 10.7 g fat. Carbohydrate is USDA “by difference” and includes fibre.

Swaps and variations

• Lighter: low-fat Greek yogurt, see the note under the nutrition table.
• Other fruit: diced fresh figs, sliced pear or a handful of berries when pomegranates are out of season.
• Other crunch: pumpkin seeds, toasted hazelnuts or almonds instead of walnuts.
• No added sugar: leave out the honey and add a few chopped dates to the oat mixture.
• Warmer spice: a pinch of cardamom or ground ginger with the cinnamon.

Storage and reheating

Best eaten straight away. For a breakfast to take with you, layer the yogurt and pomegranate in jars and keep them in the fridge for up to a day, and carry the oat and walnut mixture separately so it stays crisp. The toasted oats and walnuts keep for a week in a closed jar.

Related

• Recipes: Baked figs with Greek yogurt and honey · Pomegranate, walnut and parsley salad · Apple and oat crumble with walnuts
• Encyclopedia: Greek yogurt · Pomegranate · Walnuts · Oats
• Diet: Mediterranean diet · 7-day Mediterranean meal plan

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