Apple Pie Yogurt Parfait

Apple Pie Yogurt Parfait
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Create-Your-Plate Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

Enjoy the flavors of the all-American dessert, apple pie, in a healthy, balanced breakfast parfait. These parfaits are made with sautéed apples, sprinkled with delicious fall flavors, and topped with a crunchy oat blend.

Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND


  • Prep time
    20 min
  • Cook time
    11 min
  • Servings
    4 Servings
  • Serving size
    1 parfait
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 parfait
  • Amount per serving Calories 380

  • Total Fat 25g
    • Saturated Fat 3.3g
    • Trans Fat 0.1g
  • Cholesterol 10mg
  • Sodium 70mg
  • Total Carbohydrate 26g
    • Dietary Fiber 5g
    • Total Sugars 15g
    • Added Sugars 1g
  • Protein 17g
  • Potassium 440mg
  • Phosphorus 380mg

Choices/Exchanges: 1 Fruit, 1/2 Carbohydrate, 2 Lean protein, 4 1/2 Fat



  • canola oil
    2 tbsp
  • stevia brown sugar blend (such as Truvia)
    2 tsp
  • sunflower or almond butter
    2 tbsp
  • nonstick cooking spray
  • quick cooking oats
    1/4 cup
  • chopped walnuts
    1/4 cup
  • shelled sunflower seeds
    1/4 cup
  • whole flax seeds
    1 1/2 tbsp
  • water
    1/3 cup
  • lemon juice
    2 tsp
  • vanilla extract
    1 tsp
  • ground cinnamon
    1 tsp
  • ground nutmeg
    1/8 tsp
  • apples (peeled, cored, and diced)
    2 med
  • unsalted butter
    2 tsp
  • Plain Nonfat Greek yogurt
    2 cup
  • zest of 1 lemon
    (about 1 tbsp)


  1. Line a baking sheet with aluminum foil or parchment paper.

  2. In a small bowl, whisk together the canola oil, brown sugar blend, and sunflower butter until smooth. Set aside.

  3. Coat a medium saucepan with nonstick cooking spray and heat over medium-low heat. Add the oats, walnuts, sunflower seeds, and flaxseed and toast until slightly brown and fragrant, stirring regularly, about 5 minutes. Remove the toasted oat mixture from the saucepan and place in a small bowl.

  4. Add the oil mixture into the saucepan and bring to a boil. Then quickly turn the heat to low and whisk regularly, until the mixture has slightly thickened, about 1 minute. Remove the saucepan from the heat and then add the toasted oat mixture. Stir to evenly coat.

  5. Spread the oat mixture in a single layer on the prepared baking sheet and allow to cool for 10 minutes. Wipe the saucepan clean with a paper towel.

  6. In a medium bowl, whisk together the water, lemon juice, vanilla, cinnamon, and nutmeg. Add the apples and toss to evenly coat.

  7. In the same saucepan, heat the butter over a medium heat. Once the butter has melted, add the apple mixture and cook until the apples have slightly softened, about 5 minutes. Set aside to slightly cool.

  8. While the apples are cooking, mix the yogurt and lemon zest together in a small bowl. In each of 4 parfait glasses, layer 1/4 cup of the yogurt, 1/3 cup of the apple mixture, another 1/4 cup of yogurt, and top with 1/4 cup of the granola.*

  9. *Chef's note: The parfaits can be made ahead of time and stored in the refrigerator for up to 3 days. Store the granola separately and add just before eating.