Mixed berry and yoghurt muesli breakfast parfait

Serve up a trendy spread for breakfast this weekend with this mixed berry and yoghurt muesli parfait recipe. Simple, delicious and packed with goodness, this is the perfect start to the day

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 2 tablespoon honey
  • 2 teaspoon olive oil
  • 3/4 cup rolled oats
  • 2 tablespoon pumpkin seeds
  • 2 tablespoon sunflower seeds
  • 1 tablespoon shredded coconut
  • 1/2 teaspoon ground cinnamon
  • 250 gram punnet hulled, halved strawberries, plus 125g chopped raspberries or your choice of seasonal fruit
  • 3/4 cup Greek-style yoghurt
  • chopped pistachio nuts to serve


  • 1
    Preheat oven to hot, 200°C. Line an oven tray with baking paper. In a medium saucepan, heat honey and oil on low, stirring for 2 minutes until combined.
  • 2
    Stir in oats, seeds, coconut and cinnamon. Spread on tray. Bake for 10 minutes. Cool.
  • 3
    In a bowl, toss together fruit. Divide half the fruit between four glass tumblers. Top with an even amount of yoghurt and half the muesli, then repeat. Sprinkle with nuts to serve.


  • For a low-fat version, omit the olive oil and bake for 5 minutes, stirring once.