Layers of sliced strawberries and maple-toasted pecans make this parfait as pretty as it is easy to throw together. The pecans get a quick skillet toast with maple syrup, cinnamon, and a pinch of salt until they're fragrant and glossy, then piled on top for crunch in every spoonful. A final drizzle of maple syrup ties the whole thing together with just the right amount of sweetness. It's a five-minute breakfast or snack that layers up beautifully in glasses or jars, ready to grab and go. This one is a solid pick for a dairy free spread, no fuss required to get it on the table.
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Heat a small skillet over medium heat. Add the pecan halves, 2 tbsp of the maple syrup, the cinnamon, and the salt. Stir to coat, then cook, stirring frequently, for 3–4 minutes until the syrup is absorbed and the pecans are fragrant and lightly toasted. Watch closely, as the maple syrup can scorch quickly. Spread the pecans onto a plate in a single layer and let them cool for 2–3 minutes until no longer sticky.
Divide the yogurt evenly among 4 glasses or jars (about 3/4 cup each). Spoon the sliced strawberries over the yogurt, dividing them equally.
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