Make-Ahead Fruit & Yogurt Breakfast Parfaits are easy to assemble and make-ahead, so they’re ideal for a delicious grab-and-go breakfast.
I’ve been really into making fun breakfasts lately.
After a near month-long string of Cheerios + sliced banana + almond milk and repeat in the early morning hours, I figured it was time to put a little more effort into the most important meal of the day. Especially after finding out that one of my girlfriends, who has two kids under the age of 5, manages to get them, herself, and her husband out the door with freshly made smoothies in hand every morning. Puts my Cheerios to SHAME!
Anyway, the aforementioned smoothies have become a popular option. Ben and I both enjoy sucking down the blended-to-hell combo of 1 cup (ish) frozen berries, 1 frozen banana, 1/4 cup old fashioned oats, 1 tsp chia seeds, 2-3 cups (ish) baby spinach, and a huge glug of almond milk in the mornings.
He drinks his on the way to work then texts me, I’M SO FULL, as he pulls into the parking lot. NO SERIOUSLY, I’M SO FULL, comes an email 30 minutes later. Bahahaha. If my meat and potatoes man can get full off of a smoothie, ANY man can! #winning
DIY Frozen Breakfast Burritos are always a popular option, but when I’m craving something really, really fresh yet filling – and FAST – in the mornings, Make-Ahead Fruit & Yogurt Breakfast Parfaits have become the answer.
Creamy Greek yogurt is mixed with heart-healthy old fashioned oats, chia seeds, and a splash of milk, then layered with frozen fruit and berries in a jar for a make-ahead, grab-and-go breakfast. Make one, two, or 10 at a time – they keep for several days in the refrigerator!
These Make-Ahead Fruit & Yogurt Breakfast Parfaits are basically layered overnight oats, which I used to make allll the time several years ago. The combo of yogurt and oats mixed together then left to sit overnight in the refrigerator is so dreamy. The oats become nice and chewy, then the frozen berries melt to create a sweet berry sauce that permeates every bite. They are fantastic!
And easy to make, too. Layer up a bunch of these on Sunday night then sleep well knowing you’ll have breakfast taken care of during the week. It’ll save you at least, what, 10 minutes every morning which you can use to sleep in a bit, hunt for your blessed missing shoe, or, gasp, start work early! ;)
Make-Ahead Fruit & Yogurt Breakfast Parfaits start with 6oz Greek yogurt each. Thick, luscious, and packed with protein, Chobani is my go-to brand.
You could purchase the big tubs of yogurt to make several breakfast parfaits at once, which is usually more economical, but these babies were 10/$10 at the grocery store this weekend, causing me to freak out and pile, well, 10 containers high into my arms, as Ben was in the card aisle with the cart. I’m sure you can guess what happened next.
Sneaker caught. Flying Greek yogurt. Loud plops. Girl frantically scurrying around dairy aisle on hands and knees. Husband turns corner. I KNEW that was you. D’OH!
Anywho, spoon 6oz Greek yogurt into a bowl then add 1/3 cup certified gluten-free old fashioned oats. Heart-healthy and full of fiber, old fashioned oats provide a nice, chewy texture to these breakfast parfaits.
Next add 1 teaspoon chia seeds (available at all grocery stores, usually in the “health food” section or bulk bins) and 2 Tablespoons milk – any kind’ll do ya’ – then stir everything together until smooth.
BTW – it has been a RED hot minute since I last featured chia seeds here on IGE! Chia seeds were made famous by the “hair”-sprouting clay Chia Pets, but are known for their many, many health benefits too! Click here to read more about chia seeds >
K! Next, consult your arsenal of containers. Wide-mouth pint jars work really well for layering the parfaits, but any mason jar or tall container with a lid will do. Spoon half the yogurt mixture into the bottom of a jar.
Then add the GOODIES. I chose all frozen fruit and berries, but you can use fresh fruit and berries, seeds, nuts – the works. Frozen fruit works great in these parfaits because they melt in the fridge and create a yummy berry sauce that gets mixed in throughout the entire parfait. So yum!
In goes a few Tablespoons each of frozen pineapple (also clutch for cooling down the raging bonfire in my mouth that occurred after eating a few bites of Ben’s Panchero’s burrito laced with their hot sauce this weekend. That stuff should come with a warning!) and frozen blueberries.
Top with frozen raspberries next. This combo was absolutely delicious, but just use what you like!
Top with the remaining yogurt mixture and berries, then either dine, or stick in the fridge. These babies stay good for up to 3 days to grab-and-go in the mornings for a convenient, healthy and filling breakfast!
Make-Ahead Fruit & Yogurt Breakfast Parfaits
Make-Ahead Fruit & Yogurt Breakfast Parfaits are easy to assemble and make-ahead, so they're ideal for a delicious grab-and-go breakfast.
- 6oz Greek yogurt
- 1/3 cup certified gluten-free old fashioned oats, uncooked
- 1 teaspoon chia seeds (optional)
- 2 Tablespoons milk (almond, cow, soy, etc.)
- 1 cup frozen mixed fruit and berries
- In a bowl combine yogurt, oats, chia seeds, and milk. Stir to combine then layer half in a wide-mouth mason jar or container. Add half the fruit and berries then layer in remaining yogurt mixture and berries. Refrigerate overnight, and up to 3 days. Enjoy cold.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Creamy, sweet, and satisfying, these Make-Ahead Fruit & Yogurt Breakfast Parfaits leave me full for hours!
Play around with the flavors of yogurt and berries/fruit, too. The possibilites are really endless!