* You don’t have to peel the apples, but my kids prefer the apples in these parfaits without the peels, so that’s how I make them. It’s totally your call though.
** I use plain whole-milk Greek yogurt in these parfaits (Stonyfield Organic is my favorite brand); the parfaits taste creamier and more indulgent to me that way, and the Greek yogurt is packed with protein. You could certainly use a 2%-milkfat or nonfat Greek yogurt if you prefer, or even an all-natural vanilla-flavored Greek yogurt, which really makes this dish taste like a dessert! The vanilla-flavored yogurts tend to have more added sugar though, so I like to make a 50/50 mix of plain Greek yogurt and vanilla Greek yogurt to “cut” some of the sugar and make it a little more healthful while still enjoying that sweet vanilla flavor.
MAKE AHEAD:
You can make the cinnamon apples a couple of days in advance and store them in a tightly covered container in the refrigerator until ready to use. You can also assemble the parfaits a day or two in advance and store them, covered, in the refrigerator as well, although the granola might lose some of its crispness; if this is a concern, assemble the parfaits without the granola, cover and store them in the fridge, then top them with the granola just before serving. You could even assemble the parfaits in Mason jars with lids to make them a more portable breakfast or snack option.
Recipe inspired by
Jessica Gavin.