Save to Pinterest I discovered this parfait on a Tuesday morning when my kitchen smelled like burnt sugar—I'd overdone the candied oranges the night before and had to start fresh. That second batch turned out perfectly, those translucent slices catching the light like little stained-glass windows, and I suddenly understood why layering matters. The first spoonful, hitting cool yogurt then crunchy granola then that bright citrus note, felt like eating sunlight. Now I make it whenever I need to feel like I'm starting fresh.
I made this for my sister on her birthday morning, and she sat at the kitchen counter in her pajamas, just eating it slowly and quietly. She's usually rushing through breakfast, but something about the layers made her actually pause. That moment—watching her scrape the last of the yogurt from the glass—told me I'd made something that landed right.
Ingredients
- Medium oranges (2, thinly sliced): Use a sharp knife or mandoline, and don't stress about perfect thickness—slightly uneven slices actually caramelize more interestingly.
- Granulated sugar (1 cup): This dissolves into a light syrup that clings to the orange peels without crystallizing, which is exactly what you're after.
- Water (1 cup): Keep it at a gentle simmer, not a rolling boil, or your oranges turn to mush instead of translucent.
- Greek yogurt (2 cups, plain or vanilla): The thicker Greek version keeps the layers distinct instead of melting into soup.
- Honey or maple syrup (2 tbsp, optional): Taste your yogurt first—some brands are already plenty sweet, and you can always drizzle it on top instead of mixing it in.
- Vanilla extract (1 tsp): A single teaspoon is all you need to wake up the yogurt without turning it into a dessert that tastes like vanilla.
- Granola (1 1/2 cups): Buy whatever you like, or make your own if you're feeling ambitious—store-bought works beautifully here.
- Toasted almonds (1/4 cup, chopped, optional): Toasting them yourself makes them taste impossibly better than raw ones.
- Fresh mint leaves (optional): A small garnish, but it adds a visual brightness and a cool note that cuts through the sweetness.
Instructions
- Make the candied oranges:
- Pour sugar and water into a medium saucepan and bring it to a simmer over medium heat, stirring gently until the sugar dissolves completely. Lay your orange slices in a single layer and keep the heat gentle—you want a soft simmer, not an aggressive bubble. Turn the slices every few minutes so they candy evenly, and you'll know they're done when the white pith turns translucent and the peels look almost glassy, around 12 to 15 minutes.
- Cool and prep:
- Use a slotted spoon to transfer each orange slice to parchment paper, letting them cool all the way down so they firm up slightly. Don't rush this part—they need at least 10 minutes before you handle them.
- Sweeten the yogurt:
- Spoon your Greek yogurt into a bowl and stir in the honey and vanilla until the mixture is smooth and uniform. Taste it as you go, because you might want less sweetness than you think.
- Layer it up:
- Start with a spoonful of yogurt in the bottom of each glass or jar, then add a handful of granola, then a few pieces of candied orange. Repeat the layers, finishing with a layer of yogurt on top so it looks intentional and pretty. Sprinkle extra granola and almonds on top, arrange a candied orange slice or two where everyone can see them, and add a mint leaf if you're feeling that touch.
- Serve or chill:
- Eat it right away if you want maximum granola crunch, or refrigerate for up to an hour if you're assembling in advance. Just know that the granola softens a little over time, which some people prefer anyway.
Save to Pinterest This became my pandemic breakfast ritual. Every Saturday, I'd make a batch of candied oranges while the coffee brewed, and something about the routine—the steam from the saucepan, the smell of sugar and citrus—became the thing that told me the week was over and I could breathe. Food did that for me when not much else could.
Making Candied Oranges That Actually Work
The magic happens when you stop thinking of this as candy and start thinking of it as preserving. The goal isn't to make hard candies—it's to cook the fruit gently enough that the rind becomes translucent while the flesh stays intact. People assume you need high heat and careful temperature control, but honestly, a medium heat and a patient hand work better. The slices should look almost glassy when you pull them out, with the white pith totally transformed.
One thing I learned is that different oranges behave differently. Regular oranges take the full 12 to 15 minutes, but blood oranges or tangerines can be done in 10 or 11. The only way to know is to watch them, so don't walk away or set a timer and assume. Your eyes and a gentle poke with a spoon are better guides than any clock.
Why This Parfait Works as Breakfast and Dessert
Breakfast food and dessert are closer than people realize—they're both about the first or last moment of a day when you want something that feels a little special. This sits in that perfect middle ground where it's acceptable for either role, which is why I've served it at 8 a.m. and at 9 p.m. and everyone understood immediately. The yogurt and protein from the almonds keep it substantial enough for morning, but the candied fruit and sweetness make it feel like a celebration.
I've also found that people linger over this more than they do over regular breakfast. Something about the layers forces you to slow down and eat it with intention instead of standing at the counter rushing. You're never quite sure which layer your spoon will hit, and that small surprise seems to matter.
Storage, Swaps, and Small Improvements
If you're not eating this right away, here's what I've learned: assemble the yogurt and granola, then hold the candied oranges separately and add them just before serving. The granola will soften if it sits in yogurt, which might be fine depending on what you want, but if you care about that crunch, timing matters. The candied oranges keep in their syrup in the fridge for up to a week, so you can make them on Sunday and use them all week long.
- Swap the Greek yogurt for coconut yogurt or any other plant-based yogurt if dairy doesn't work for you, and the parfait stays just as good.
- Blood oranges or tangerines bring a different flavor and look absolutely stunning layered in the glass, so try them when they're in season.
- If you have leftover candied oranges, chop them up and fold them into vanilla ice cream or yogurt cake batter, because they're too good to waste.
Save to Pinterest This parfait became my way of saying I was paying attention, that the day or the person mattered enough to layer something beautiful. It's simple enough to not feel like a production, but finished enough to feel intentional.
Common Recipe Questions
- → How are the candied oranges prepared?
Orange slices are simmered gently in a sugar-water mixture until translucent and tender, then cooled before layering.
- → Can I use a dairy-free alternative for the yogurt?
Yes, substituting Greek yogurt with coconut yogurt provides a dairy-free variation without compromising creaminess.
- → What types of granola work best for this dish?
Both store-bought and homemade granola add a crunchy contrast; toasted almonds can enhance texture and flavor.
- → Is it possible to prepare the candied oranges ahead of time?
Absolutely, candied oranges can be stored in their syrup refrigerated for up to one week.
- → What garnishes complement this parfait?
Fresh mint leaves add a bright, aromatic touch that complements the sweet and creamy layers.