Grape & Yogurt Parfait Bowls

Cool Greek yogurt meets juicy red grapes in a breakfast bowl that nods to sunny Mediterranean mornings. Honey, toasted pumpkin seeds, and a touch of mint and lemon zest keep each spoonful bright and lightly sweet.

Serves 2 · 8 min prep

Estimate for one serving

• 265 cal
• 22g protein
• 32g carbs
• 7g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups plain Greek yogurt
• 1 1/2 cups seedless red grapes
• 2 tbsp honey
• 1/4 cup toasted pumpkin seeds
• 2 tbsp fresh mint leaves
• 1 tsp lemon zest
• 1/4 tsp ground cinnamon
• to finish pinch of flaky sea salt

Instructions

1. 1Chill two serving bowls in the refrigerator for a few minutes so the parfait stays cold longer.
2. 2Rinse the grapes, pat them completely dry, and slice most of them in half so their juice mingles with the yogurt.
3. 3Spoon a thick layer of Greek yogurt into the bottom of each chilled bowl, smoothing it gently with the back of the spoon.
4. 4Scatter a generous handful of halved grapes over the yogurt, pressing a few lightly so they nestle in.
5. 5Drizzle half the honey in thin ribbons across the fruit and yogurt.
6. 6Add another spoonful of yogurt to create a second layer, then top with the remaining grapes.
7. 7Sprinkle toasted pumpkin seeds evenly over both bowls for crunch and a boost of plant protein.
8. 8Tear the mint leaves and scatter them on top along with the lemon zest and a light dusting of cinnamon.
9. 9Finish with a tiny pinch of flaky sea salt to make the grapes and honey pop.
10. 10Serve immediately, or cover and refrigerate up to 4 hours for a grab-and-go morning—add the seeds just before eating so they stay crisp.
11. 11For meal prep, portion yogurt and grapes into jars and keep seeds and mint separate until serving.
12. 12Stir lightly at the table if you prefer the flavors fully blended.