Layered glasses of creamy yogurt, juicy sliced strawberries, and warmly spiced maple-toasted pecans make this parfait as pretty as it is easy. The pecans get a quick skillet toss in maple syrup, cinnamon, and a touch of salt until fragrant and glossy, then cool to a satisfying crunch before topping each jar. A final drizzle of maple syrup ties the whole thing together with just the right amount of sweetness. It comes together in minutes with no baking and no fuss, which makes it perfect for a quick breakfast or a make-ahead snack. This one is a genuinely great fit for a vegan spread, with fresh fruit and toasted nuts doing all the work. Serve it in clear glasses to show off those pretty layers before digging in.
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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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