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High-Protein Oreo Yogurt Parfait

If you’ve explored any of my recipes before, you’ll know I like to type up a bunch of notes before diving into the recipe.

Protein Oreo Parfait Recipe

This isn’t because I like to hear (er, read) myself talk- it’s to help break down the what and why of the recipe.

When it comes to healthy / high-protein baking or cooking, there is a lot of room for error, especially when it comes to making substitutions.

Don’t worry- this Oreo Parfait recipe is different! We don’t need a bunch of notes for this one, because you have a ton of room for experimenting.

Since we’re not baking, you can play with the ratios and ingredients a bit without totally ruining everything.

But I’d still like to steer you in the right direction, so let me at least break down the basics of this recipe for ya.

 

What ingredients do you need to make an Oreo yogurt parfait?

This recipe is layers of flavored Greek yogurt and Oreo cookie dough / batter.

I modified my original Protein Brownie Batter to lighten it up a bit and of course, to make it Oreo flavored.

 

Black Cocoa Powder

This is the “secret sauce” to making any Oreo-flavored recipes. When I made my Protein Oreo Cupcakes, I used regular dark cocoa powder instead of this black cocoa powder.

While it tastes great, it didn’t have that signature black color or rich flavor of Oreo cookies.

Once I purchased this black cocoa powder, everything changed! I first tried it with my Protein Oreo Brownies, and the result was amazing. Trust me, you need to grab yourself some! It will be totally worth it.

You can get by using regular cocoa powder, but I at least recommend going with “Hershey’s Special Dark” for the darkest result possible. Still, it won’t quite be that rich black that you expect from Oreo cookies.

 

Cookies & Cream Protein Powder

I like to use a protein powder that is a blend of whey & casein powder. However, I know that whey protein is the most popular out there, and it will definitely work for this recipe.

Since this Oreo parfait requires no baking, you can swap out any kind of protein powder you’d like without worry.

I picked up some Cookies & Cream Protein from PEScience for this recipe and decided to give it a try. I must say, it worked really well.

It has little cookie pieces in it, which was a nice addition to the cream layer!

Don’t worry, you don’t need to go out and buy a new protein powder.

I also tried this recipe using vanilla protein for the cream layer, and chocolate for the Oreo layer, and it still tasted great. So, either way, you can’t go wrong!

If you want to pick up some protein powder, PEScience is the brand I use in all my recipes. You can always save 15% on your order with my code “Matt”.

 

Canned Pumpkin

I use canned pumpkin for my Oreo cookie layer, which may seem strange at first. Canned pumpkin is a really amazing ingredient to use in low-calorie recipes because it is not only low in calories, but has a very subtle flavor.

When you add canned pumpkin to recipes, it helps keep everything soft and smooth without adding any extra flavor.

It’s what I use in a ton of my recipes (especially no-bake recipes) like my famous Protein Brownie Batter!

Spoonful of brownie batter

The pumpkin takes the place of something like butter, keeping the calories nice and low.

If you don’t have pumpkin, you can use unsweetened applesauce, but that has much more flavor than pumpkin.

In the case of this parfait, you can use additional Greek yogurt in place of pumpkin, but it will lead to tart final result.

 

Plain Nonfat Greek Yogurt

The other obvious star here is Greek yogurt. This is an Oreo yogurt parfait, after all!

I like to use plain Greek yogurt because you can dress it up however you’d like, but using vanilla Greek yogurt would work amazingly well here.

Like the rest of this recipe, feel free to experiment.

 

Assembling the Oreo Yogurt Parfait

This recipe will make enough for 2 parfaits, unless you decide you want to make one giant one.

I assembled one of the parfaits in a bowl to enjoy right away, and another in a small mason jar to be able to store it overnight and have it the next day.

For these Oreo yogurt parfaits, I included 2 layers of both the Oreo cookie and Oreo cream, and crushed up Oreo cookie pieces in the middle and on top.

The amount of Oreo pieces you use is totally up to you, but nobody is ever going to complain about too much Oreo.

Once assembled, I highly recommend letting the Oreo yogurt parfait sit in the fridge for at least one hour.

Assembling the night before and letting it sit in the fridge overnight yields the best result in my mind, but one hour still works. With no-bake recipes, the flavors develop as they sit, so refrigeration is vital.

If you taste this Oreo yogurt parfait right away, the protein powder and powdered sugar flavors will be prominent. Once they sit, they become much more subtle and the overall flavor improves a ton!

I know that waiting around to dig into this parfait is not ideal, but it’ll be worth the wait.

 

More recipes for Oreo cookie lovers

Healthy Protein Oreos

Oreos are an obvious favorite of mine, as evident by the large assortment of Oreo-related recipes on my blog! Here are some more worth checking out:

 

Protein Oreo Parfait Recipe

High-Protein Oreo Yogurt Parfait

Yield: 2 Parfaits
Prep Time: 10 minutes
Additional Time: 12 hours
Total Time: 12 hours 10 minutes

Layers of thick Oreo cookie dough and Oreo cream yogurt, packed with 43g of protein. Now you can eat Oreos for breakfast with no judgement!

Ingredients

Oreo Cookie Dough Layer

Oreo Cream (Yogurt) Layer

Instructions

  1. In a large bowl, mix together all of the dry ingredients for your Oreo cookie layer. Cocoa powder can clump up, so make sure it is all mixed well.
  2. Add the canned pumpkin and syrup, then use a silicone spatula to mix it up until a thick batter forms. Set aside.
  3. In a separate bowl, mix together all of the ingredients for your cream layer except for the actual Oreo.
  4. Now it's time to layer the parfait! The recipe should make enough for 2 parfaits, but can make one larger one depending on the size you want to make.
  5. Start by taking a heaping spoonful of the Oreo cookie layer and spreading it on the bottom of your jar or bowl. It's going to be quite thick, but you can spread it with your spoon to make sure it covers the entire surface.
  6. Next, add a heaping spoonful of your cream mixture and spread it as the next layer. Crush up half of an Oreo cookie on top of that layer.
  7. Continue with one more layer of each, then top with the rest of your Oreo cookie.
  8. Let the parfait sit in the fridge for at least one hour (overnight works best, so you can easily prep these the night before) to allow the flavors to develop, then dig in!

Notes

  • I used a Cookies & Cream protein for maximum flavor, but I tested with vanilla and chocolate protein as well and both work great! If you're in a pinch and only have vanilla, you can use vanilla for the entire recipe as well.
  • The protein powder I used is a blend of whey & casein protein. The addition of casein helps the consistency a lot because casein is thicker and pudding-like, but a whey protein powder will work just fine here as well.
  • Almond flour is used in this recipe to give the Oreo cookie dough layer more flavor. It can be omitted if you have allergies, or it can be swapped out for oat flour.
  • The nutrition info here includes using half an Oreo in each parfait. By all means, feel free to add more Oreos to really pack in the favor. Or, you can omit them, but this is an Oreo parfait for a reason.
  • The Oreo layer used canned pumpkin because it's a magical ingredient that is low in calories and has a perfect soft texture. You can swap it out for more Greek yogurt if you want to up the protein even more. Personally, I don't love the taste of yogurt, so I didn't want to go overboard with it.

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Nutrition Information
Yield 2 Parfaits Serving Size One Parfait
Amount Per Serving Calories 310Total Fat 8gCarbohydrates 29gProtein 43g

Did you make this recipe?

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Courtney

Sunday 1st of August 2021

This looks amazing! Are there other flours I could use to substitute for almond flour? I'm allergic to nuts :( Thank you!

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