Candied Orange Yogurt Parfait

There's something magical about the moment when you pull candied orange slices from the stove and watch the afternoon light shine through them like little stained glass windows. I discovered this parfait on a whim one Sunday morning, staring at a bowl of Greek yogurt and thinking how boring breakfast felt, when my neighbor mentioned she'd just candied some citrus for a project. That single comment sent me down a rabbit hole of layering, crunching, and discovering that the best breakfasts aren't complicated—they're just about bringing contrasts together: creamy against crunchy, sweet against tangy, soft against crisp.

I made this for my sister's book club last month, and watching everyone go quiet when they tasted it—actually quiet, not the polite kind—told me everything. She asked for the recipe twice, once in person and again via text later that evening, and that's when I knew I'd stumbled onto something special enough to keep making.

Ingredients

• Medium oranges, thinly sliced (2): The thinner you slice them, the more translucent they become, and that's where the magic happens—aim for almost see-through if you can manage it.
• Granulated sugar (1 cup / 200 g): This dissolves into a light syrup that clings to the orange slices and becomes slightly caramelized at the edges.
• Water (1 cup / 240 ml): The vehicle for turning ordinary orange into something jewel-like and special.
• Greek yogurt, plain or vanilla (2 cups / 500 g): The creamy anchor that everything else builds on—make sure it's thick and high-quality because you'll taste the difference.
• Honey or maple syrup (2 tbsp, optional): A whisper of sweetness that makes the yogurt taste less clinical and more indulgent, though you can skip it entirely if your granola is already sweet.
• Vanilla extract (1 tsp): Just enough to add warmth without announcing itself loudly.
• Granola, store-bought or homemade (1 1/2 cups / 120 g): This is your crunch, your texture, your excuse to enjoy breakfast with audible pleasure.
• Chopped toasted almonds (1/4 cup / 30 g, optional): An extra layer of richness and crunch that elevates the whole thing, but optional if you're watching nuts.
• Fresh mint leaves (optional): The final garnish that makes everything feel a little more intentional.

Instructions

Build your candying station:

Combine sugar and water in a medium saucepan and bring it to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely. You'll know it's ready when it looks clear and feels silky rather than gritty between your fingers.

Candy those orange slices:

Lay your orange slices flat in the simmering syrup and let them gently bubble away for 12 to 15 minutes, turning them halfway through so they candyevenly. Watch as the rinds gradually shift from opaque to translucent—it's subtle but unmistakable, like watching something transform right before your eyes.

Cool and prepare:

Use a slotted spoon to transfer the candied oranges to a parchment-lined tray and let them cool completely, about 10 minutes. Don't rush this step or they'll stick together like a sticky mess.

Sweeten your yogurt:

In a bowl, fold honey (if using) and vanilla extract into your Greek yogurt until completely smooth and well combined. Taste it and adjust sweetness to your preference—remember, the candied oranges are bringing plenty of sweetness too.

Layer with intention:

In a glass or jar, start with a spoonful of yogurt at the bottom, then add a handful of granola, then a few pieces of candied orange. Repeat until you reach the top, making sure your final layer is yogurt with the prettiest candied orange slices arranged on top for show.

Finish and serve:

Sprinkle extra granola and almonds on top, add a mint leaf if you're feeling fancy, and serve immediately if you want maximum crunch, or chill up to an hour if you prefer everything a little softer.

Save

My partner came home one evening while I was arranging the last parfait and just stood there watching without saying anything. When he finally tasted it, he told me it reminded him of those fancy European cafes where everything feels like a small celebration. That's when I realized this isn't just breakfast—it's a moment you're choosing to make a little nicer than ordinary.

Candying Oranges Beyond This Dish

Once you master the basic candying technique, you'll start seeing possibilities everywhere. I've stirred candied orange into Greek yogurt for a simple dessert, scattered them over vanilla cake, added them to a charcuterie board where they looked like edible jewels, and even muddled them into cocktails where they added both flavor and visual drama. The technique works beautifully with other citrus too—blood oranges have a deeper complexity, grapefruits become tender and less bitter, and thin-skinned lemons create almost translucent coins that feel precious.

Granola Swaps and Variations

The granola is your wildcard ingredient, the place where you can inject personality and preference. I've made this with almond granola for extra nuttiness, coconut granola for tropical brightness, and even a homemade version with cardamom that made the whole thing feel Middle Eastern. Honey granola sweetens things up, while a more savory seed-based granola creates interesting contrast against the yogurt's creaminess. Don't be afraid to experiment here—the structure stays the same, but the personality shifts with each choice.

Make It Your Own

The beautiful thing about a parfait is how personally you can make it. I've swapped in labneh when I wanted something tangier, used coconut yogurt to make it dairy-free, and even added a drizzle of dark chocolate or a sprinkle of sea salt to play with the sweetness. The candied oranges are the star that holds everything together, but everything else is negotiable based on what your kitchen has and what you're craving.

• Try blood oranges or tangerines if you want deeper color and slightly different flavor notes.
• Make the candied oranges up to a week ahead and store them in their syrup so you can assemble parfaits quickly whenever the mood strikes.
• If you skip the honey in the yogurt, let the candied oranges' sweetness do the work for you.

Save

Making this parfait has taught me that the best food is often the simplest—just good ingredients treated with a little care and arranged with intention. Every time I see those candied oranges catch the light, I remember why I started cooking in the first place.

Recipe FAQs

→ How do you make candied oranges?

Thinly slice oranges and simmer gently in a sugar-water syrup until translucent. Then cool on a parchment-lined tray before layering.

→ Can I use a different type of yogurt?

Yes, Greek yogurt is recommended for creaminess, but coconut yogurt works well for dairy-free options.

→ What alternatives exist for the granola crunch?

Homemade granola or toasted nuts like almonds add great texture, and gluten-free granola can be used if needed.

→ How should the parfait be served?

Serve immediately to enjoy maximum crunch or chill for up to an hour to allow flavors to blend.

→ Can I prepare components in advance?

You can prepare candied oranges ahead and store them in syrup in the refrigerator for up to a week.