on tuesday when i was gushing over the almond cake with strawberry rhubarb compote, i promised that we would find a delicious way to enjoy the rest of the compote that was leftover after the cake was devoured. well, here it is: granola and yogurt parfaits with strawberry rhubarb compote.
now don’t get me wrong, if you’ve already used the rest of the compote on your morning toast, spooned it over biscuits, perhaps even adding a bit of whipped cream for a strawberry shortcake, or swirled it into oatmeal, then gold star for you! those all sound delicious.
i’ve been on a granola kick lately (with pumpkin spice granola season transitioning into cardamom vanilla almond granola season and now i’m back to ginger granola, my first granola love) so i went in that direction. by which i mean, the whole yogurt parfaits thing is really just a way to eat granola and jam without it seeming weird.
since there isn’t a summer berry out there that isn’t delicious with ginger granola, i got a jumpstart on berries-and-ginger-granola-season (also known as “summer”), with a batch of ginger granola. ginger granola + strawberry rhubarb compote + yogurt = a delicious snack or breakfast (or dessert, since we all know breakfast and dessert are frequently interchangeable).
and a note about the yogurt portion: above all, use yogurt that you like. that said, both the ginger granola and the strawberry rhubarb compote definitely contain sugar so, if you’re open to it, i really recommend an unsweetened plain yogurt over vanilla, which basically always has added sugar. it took me awhile to get onboard with eating plain yogurt though (mixing it with vanilla yogurt to transition helped!), so i hear you, plain yogurt skeptics.
also, if you want pretty, distinct layers, i found that i needed to use greek yogurt. don’t get me wrong, these yogurt parfaits are delicious with any kind of yogurt, but the compote and granola just sunk into regular yogurt, which didn’t make for very photogenic yogurt parfaits. when i switched to greek yogurt, the layers stayed separate enough to be pinterest-worthy. (of course, as soon as i had enough pictures, i switched back to using whatever kind of yogurt i wanted, which these days happens to be cashew yogurt, since i’m still pretending to be (mostly) dairy free.)
i’ve provided a “recipe” below, but i use that term pretty loosely, since this is mostly just grabbing some yogurt, adding a big spoonful of compote, and throwing a handful of granola on top. and breakfast/snack/lunch/dessert is ready!
- 32 oz. (907 g.) plain (unsweetened) low fat greek yogurt, see notes
- 2 cups strawberry rhubarb compote
- 2 cups ginger granola, or your favorite granola
- divide yogurt among 6 bowls, jars, or stemless wine glasses. if you’d like to make multiple layers, use a tall, skinny jar or glass and just use half of the yogurt for the first layer.
- divide the strawberry rhubarb compote among the parfaits (just use half of the compote now if you’d like to make multiple layers).
- sprinkle granola evenly over the tops of the parfaits (again, just half if you’re making multiple layers).
- repeat steps 1 – 3, if you’re making multiple layers.
- serve immediately. assembled leftovers can be stored in an airtight container in the refrigerator but the granola will soften so you may wish to keep that separate until serving time.
as i said above, use whatever yogurt you like. i recommend plain because the granola and the compote both contain sugar and greek yogurt keeps the layers distinct and looking pretty. but these parfaits will be delicious with whatever yogurt you like, including dairy free yogurt (i find cashew yogurt has the mildest flavor).