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.
Thank you for this recipe, I have reading about how bad the fruit yogurt is and how it’s not good for you because they have such a high sugar content, but I love yogurt and don’t want to give it up.
I’m doing the happy dance in my head while i have a big smile on my face because i found your page Iowa girl eat! Thank you so much! I enjoyed reading your page, i cannot wait to try this beautiful yummy looking recipes.
This is great! I tried it several times and I just love it. I’m still apprehensive about experimenting by trying different ingredients, though. Do you think muesli will work as a sub for oats?
I think that would work great!
I just made this, but it seems my mason jars are too small…..I thought they were the right size, but I could barely get any fruit in with the yogurt.
What can I mix in to be able to microwave them in the morning? As much as I love the idea I just can not eat it cold!
How far in advance can I make it? Could they last in the fridge for 2 days if they are sealed?
I make them on Sunday and they’re usually good until Thursday or so!
Is there a way I could make a weeks worth on Sunday? Would they stay in the freezer and I could put them in the fridge the night before?
Hi Brandi! I’ve never tried freezing them but it could work – sometimes yogurt can get a little chunky when frozen/thawed. The jars should last 4 days in the fridge so hopefully that will be long enough for ya! :)
Thank you so much for this recipe! I normally don’t like the taste of greek yogurt but adding the oats really gives it a wonderful flavor. And layering it in the jar is so beautiful, I just wanted to sit and admire it for a while :-)
What are “overnight oats”…I live in a small town 2 hours from a large one…I cannot find Chia seeds and other things I read about…..hopefully I can find the oats.
How many points is this for weight watchers
I’m very excited to try these and have read most of the comments so I’m pretty much sold :)
Are these overnight oats the same as old fashioned oats by chance? (Instead of instant?) Or are they something totally different?
NEVERMIND!!! I see now in the description at the top of your post they’re in fact old fashioned oats :) Can’t wait to try these!
Yum! I made parfaits yesterday when I did my freezer meal prep for the month but they were just yogurt, strawberries and blueberries and then I add granola when I’m ready to eat them. I like to make up a lot and freeze them. Can you freeze these ones? I must say these one look a lot better than the ones I made. Lol
YUM! I made these last night and enjoyed the first one this morning. I’ve raved to everyone I’ve spoken to at work about how easy and delicious it was! Thanks for the recipe!