Make Ahead Fruit & Yogurt Breakfast Parfaits are a quick and healthy breakfast idea! Assemble on the weekend then grab and go all week long.
After a month-long string of cereal + sliced banana + almond milk in the morning, I figured it was time to put a little more effort into the most important meal of the day.
When I’m craving something fresh and filling — yet FAST — for the morning, Make-Ahead Fruit & Yogurt Breakfast Parfaits are where it’s at!
Protein packed 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!
Make-Ahead Fruit & Yogurt Breakfast Parfaits are basically layered overnight oats, which I used to make all the time many years ago. The combination of yogurt and oats mixed together then left to sit overnight in the refrigerator is so dreamy.
The oats become nice and chewy, and the frozen berries melt to create a sweet berry sauce that permeates every bite.
Layer up a bunch of parfaits 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 bless-ed missing shoe, or, gasp, get to work early!
How to Make Breakfast Parfaits
Start each parfait with 6oz Greek yogurt. You can purchase the big tubs of yogurt to make several breakfast parfaits at once, which is usually more economical.
Spoon the 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 and 2 Tablespoons milk then stir everything until well combined.
Spoon half the yogurt mixture into the bottom of a wide-mouth mason jar or tall container.
Next add 1/2 cup frozen fruit + berries. 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. Super good and luxurious feeling with zero effort required!
I use a few Tablespoons each frozen pineapple and frozen blueberries.
Plus frozen raspberries. This combo is absolutely delicious, but again, use what you like.
Top with the remaining yogurt mixture and another 1/2 cup berries then stick in the fridge.
These parfaits stay good for up to 3 days post-assembly, so grab and go throughout the week for a convenient, healthy, and filling breakfast. Enjoy!
More Make-Ahead Breakfast Recipes
- Mini Egg Bites
- Raspberry Peach Crisp Breakfast Parfaits
- Maple Cinnamon Oatmeal Breakfast Bars
- Make-Ahead Breakfast Bowls
- Maple Pumpkin Oatmeal Breakfast Bars
- Green Smoothie Muffins
Equipment
Ingredients
- 6 oz Greek yogurt
- 1/3 cup certified gluten free old fashioned oats, raw
- 1 teaspoon chia seeds
- 2 Tablespoons milk, any kind
- 1 cup frozen mixed fruit and berries
Directions
- Stir together yogurt, oats, chia seeds, and milk in a bowl.
- Layer half inside a wide mouth mason jar or tall container then add half the frozen fruit and berries. Layer in remaining yogurt and berries then refrigerate at least overnight.
Notes
- These will keep well for up to 3 days in the refrigerator.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Didn’t know there was a PEAR Chobani!! Going to have to keep my eyes peeled for that one!
Gosh, you take amazing pictures Kristin! They are always styled with so much color. Absolutely beautiful. Are you shooting with natural light or an indoor light kit?
Thank you, Sarah! I use natural light whenever possible!
i am a little disappointed… the pear chobani is not out on the shelves by me!! *pout* has anyone seen it in the southwest chicago or suburb area??
This is the very first time I saw it here – hopefully they’ll continue rolling it out across the country!
OOOooooo…that’s a good breakfast :) I’m always weary of breakfast parfaits, because they never keep me full, but I’ve never thought to use oatmeal in them (silly me!) I’ll try it out soon.
Totally stoked they make PEAR Chobani!!! #daymade
I KNOW!!! It was my first time trying it, and omg, so delish!
“If my meat and potatoes man can get full off of a smoothie, ANY man can! #winning” <— SAME thing happened to me the other day. I made a kale smoothie with homemade apple juice, the whole bit. It even had beans in it (but don't tell my hubby) Kevin finished the whole glass and was full for a whopping 4 hours. Total, major winning.
What kind of beans prepared?
These look so fresh and like something I’d want to wake up to! Guess I know what I’ll be using my pb jar for!
Those parfaits are beautiful! I am going to have to get me some mason jars for these and for those mason jar salads, too.
So excited to try these, I too tend to skip breakfast knowing it is bad !!! My question is what size mason jar do you actually use? The mason jar simply adds to it’s beauty !!!!
They are pint jars!
I love overnight oats! These look really yummy, thanks for posting!
Makeupandothermusings.blogspot.com
I love adding some lemon zest on top of the yogurt…makes a big taste difference, especially if its just plain/vanilla yogurt!
Great recipe! I am not a fan of greek yougurt – do you think regular yogurt would work?
I made mine with light yoplait adn had it for breakfast this morning and it was delicious. I also for some reason cant do greek yogurt. I have tried several times :(
You have inspired me to give overnight oats another try…I gave them a go this past summer and I’m not sure what went wrong, but the yogurt and milk separated overnight and texturally, it was a terrible, awful mess! But I will try, once more…