Candied Orange Yogurt Parfait

There's something about the way candied orange slices catch the light that made me stop mid-breakfast one Saturday morning. My neighbor had left a jar of homemade candied citrus on my doorstep, and I spent the next hour thinking about how to use them. That afternoon, I layered them into yogurt with granola, and the contrast—the sticky sweetness of the orange against cool, tangy Greek yogurt and that satisfying crunch—felt like discovering something I didn't know I needed.

I made this for my sister when she came back from a long trip, and she ate it so slowly, commenting on each layer like she was discovering flavors in slow motion. That's when I realized this isn't just a recipe—it's a moment of actual pause in a busy day, something you can't rush.

Ingredients

• Medium oranges (2, thinly sliced): The thinner your slices, the faster they candy and the more translucent they become—aim for almost paper-thin if your knife skills allow it.
• Granulated sugar (1 cup / 200 g): This dissolves into a light syrup that clings to the orange skin, creating that jewel-like quality.
• Water (1 cup / 240 ml): Just enough liquid to simmer the oranges gently without drowning them.
• Greek yogurt, plain or vanilla (2 cups / 500 g): The tanginess grounds the sweetness—don't skip the Greek kind, regular yogurt gets too liquidy in the glass.
• Honey or maple syrup (2 tbsp, optional): Only add this if your yogurt tastes too sour; sometimes you don't need it.
• Vanilla extract (1 tsp): A small amount that whispers rather than shouts, tying the layers together.
• Granola (1 1/2 cups / 120 g): Store-bought works perfectly here; this isn't a from-scratch situation unless you want it to be.
• Chopped toasted almonds (1/4 cup / 30 g, optional): These add a second crunch layer and a subtle nuttiness that makes people ask what's different.
• Fresh mint leaves (optional): A small green accent that looks beautiful and tastes like a reminder that this is special.

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

Check price on Amazon

Make Your Candied Oranges:

Combine sugar and water in a medium saucepan and bring it to a gentle simmer over medium heat, stirring until the sugar disappears completely. The mixture should look clear, not cloudy. Add your orange slices in a single layer—don't overcrowd the pan, they need room to breathe—and let them simmer gently for 12 to 15 minutes, turning them occasionally with a slotted spoon so they cook evenly.

Watch for Translucence:

You'll notice the white pith starting to turn glassy and pale, which means the sugar is doing its magic. Once the rinds look almost transparent, carefully lift each slice onto a parchment-lined tray using that slotted spoon, letting excess syrup drip back into the pan.

Let Them Cool Completely:

About 10 minutes on the counter is enough—they'll crisp up slightly as they cool and won't be so hot that they melt your yogurt later. This is a good moment to taste the syrup (it's delicious) or prep your glasses.

Sweeten Your Yogurt:

In a separate bowl, whisk together your Greek yogurt, honey if you're using it, and vanilla extract until the mixture is smooth and creamy. Taste it—you want sweetness to complement the candied oranges, not overpower them.

Build Each Parfait:

Start with a generous spoon of yogurt at the bottom of each glass, then add a sprinkle of granola and a few candied orange pieces. Don't overthink the layers; they'll look beautiful no matter what.

Finish and Garnish:

Repeat the layers until your glass is nearly full, ending with a final dollop of yogurt on top. Arrange your best candied orange slices on the very top where they catch the light, sprinkle extra granola, add almonds if you have them toasted, and finish with a mint leaf or two if you're feeling fancy.

Serve Right Away or Chill:

Eat it immediately for maximum granola crunch, or refrigerate it for up to an hour if you prefer everything slightly colder and firmer.

Save

My mom tried this last week and said it reminded her of expensive hotel breakfasts, except better because it was made with care in my kitchen. That's when food stops being food and becomes something you remember.

Candied Oranges as the Star

These candied slices are the real treasure here, and honestly, they're worth making even if you don't assemble them into a parfait right away. I've spooned them over vanilla ice cream, added them to cocktails, eaten them straight from the jar at midnight, and tucked them into baked goods. The syrup that pools at the bottom of the jar is liquid gold—drizzle it over plain yogurt, stir it into sparkling water, or just keep tasting it as an excuse to revisit the whole experience.

Making This Your Own

Blood oranges or tangerines create completely different moods in this parfait—blood oranges give you something almost floral and sophisticated, while tangerines lean bright and playful. Coconut yogurt swaps in seamlessly if dairy isn't your thing, and honestly, a dollop of whipped cream at the end turns this into something closer to dessert than breakfast. The granola is flexible too; if you have a favorite brand that's crispy and doesn't turn to dust in milk, lean into that.

Storage and Make-Ahead Notes

Candied oranges keep in their syrup in the refrigerator for up to a week, which means you can make them on a quiet Sunday and assemble parfaits throughout the week whenever breakfast needs something beautiful. The yogurt mixture stays smooth for a couple of days too, so you could theoretically combine those two components in advance. Just don't build the whole thing until you're ready to eat—the granola will soften if it sits too long, and you'll lose that satisfying crunch that makes this special.

• Make candied oranges up to three days ahead and store them in the syrup, covered, in the refrigerator.
• Prep the sweetened yogurt the night before and layer everything together just before serving.
• Keep granola in an airtight container away from moisture so it stays crunchy and ready to go.

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

Check price on Amazon

Save

This parfait is proof that simple ingredients can feel luxurious when you slow down and layer them with intention. Make it once for yourself, then make it for someone who needs a reminder that breakfast can be beautiful.

Recipe FAQs

→ How do I make perfect candied oranges?

Simmer thinly sliced oranges in equal parts sugar and water until translucent, about 12-15 minutes, then cool fully for best texture.

→ Can I substitute the yogurt in this dish?

Yes, coconut or plant-based yogurts work well for a dairy-free alternative, maintaining creaminess and flavor balance.

→ What type of granola pairs best with this parfait?

A crunchy granola with toasted nuts complements the creamy and citrus layers, adding texture and a nutty flavor.

→ How can I store leftover candied oranges?

Keep candied orange slices submerged in their syrup in a sealed container refrigerated for up to one week.

→ Is there a recommended garnish to enhance flavor?

Fresh mint leaves provide a refreshing aroma and bright contrast, enhancing the citrus notes.