A soft brunch‑ready parfait layered with creamy vanilla yogurt, jewel‑toned cranberries and a golden granola crunch. It’s bright, fresh and effortlessly beautiful — the kind of simple‑but‑stunning breakfast Jillian Harris is known for. Perfect for Thanksgiving morning, a cozy autumn brunch or a wellness‑focused start to the day.
Prep 10 min Cook 5 min (cranberry compote) Serves 2
Ingredients
1 cup fresh or frozen cranberries
2 tbsp maple syrup
1 tsp vanilla extract
1 tbsp water
Pinch cinnamon
1½ cups vanilla Greek yogurt
½ cup granola
Optional fresh cranberries or nuts for topping
Instructions
- Make the cranberry compote
In a small saucepan, heat cranberries, maple syrup, vanilla, water, and cinnamon over medium heat. Simmer for 5 minutes until berries burst and mixture thickens. - Cool slightly
Remove from heat and allow the compote to cool until warm but not hot. - Layer the parfait
Add a layer of vanilla yogurt to the bottom of two parfait glasses, followed by a spoonful of cranberry compote. Repeat the layers until glasses are full. - Finish with crunch
Top with granola and optional fresh cranberries or nuts. - Serve
Enjoy immediately for maximum creaminess and crunch.
BEAUTY BENEFITS
- Cranberries brighten skin with vitamin C + antioxidants
- Yogurt supports gut health, which reflects in clearer skin
- Healthy fats from nuts/granola support skin barrier repair
- Warm cranberry compote boosts circulation and glow
HEALTH BENEFITS
- High‑protein yogurt supports satiety
- Cranberries offer anti‑inflammatory polyphenols
- Granola adds fiber for digestion
- Naturally sweetened options keep blood sugar stable
STORAGE
- Best assembled fresh
- Store components separately for 2–3 days
- Cranberry compote keeps 5 days refrigerated
- Granola stays crisp in an airtight food glass container
SUBSTITUTIONS
- Greek yogurt → coconut yogurt (DF)
- Maple syrup → honey or agave
- Granola → toasted nuts or seeds
- Add vanilla bean for luxury
- Add orange zest for brightness
HISTORY
Parfaits originated in France, where “parfait” referred to a frozen custard dessert. When the concept migrated to North America, it evolved into a layered yogurt creation — lighter, healthier and more versatile.
Cranberries, native to North America have been used for centuries by Indigenous communities for food, medicine and natural dyes. Their tartness pairs beautifully with creamy dairy, creating a balanced, modern Canadian breakfast.
This recipe blends:
- French parfait tradition
- Canadian cranberry heritage
- West Coast brunch culture Styled through Jillian’s lens: approachable, bright, and visually stunning.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
Face by Stace 