Monday, September 26, 2011

Yogurt Parfaits: Make-Ahead Breakfast Meals

I'm feeling pretty awesome today. I've been really productive, planned all of our meals for the week, already done the grocery shopping for them, and I did the dishes after dinner like a real adult. I've even made breakfasts for the rest of the week: these little "parfaits". 

You can substitute whatever ingredients you'd like here. This isn't actually a real recipe; it's more like a set of guidelines for creating your own healthy, layered breakfast. Once you've got your ingredients down, throw them in jars and store them in the fridge so you can take one on the way to work in the morning. They should keep for about a week.

Makes 5 half-pint jars
Total Time: 10 minutes

  • 2 1/2 C plain yogurt or Greek yogurt
  • about 3/4 C granola
  • 4 oz frozen fruit of choice, thawed and pureed (in these I used mixed berries)
  • about 1 C chopped fresh fruit (here I used plums)
  • ground cinnamon, for sprinkling
  • honey, for drizzling

Dollop about 1/4 cup of yogurt in the bottom of each clean half-pint jar (you should have about half of the yogurt left). Sprinkle about two heaping tablespoons of granola, and 2 tablespoons of fruit puree in each jar, divide the chopped fresh fruit evenly and layer it on top of the puree. Distribute the remaining yogurt between the jars, sprinkle a little cinnamon, and drizzle a bit of honey on top. Put the lids on and store in the refrigerator.

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