Hello, hello friends, welcome to the start of a new week! Did you have a nice weekend? It felt like ours went by in the blink of an eye. On Saturday I handed out Iowa Food and Family cookbooks at the Farmer’s Market for a couple hours, then Lincoln and I hung out while Ben spent the afternoon at the Principal Charity Golf Classic. I was bummed to miss it this year, as we’ve gone together every summer since 2012 (maybe earlier??) but we couldn’t find a babysitter. Ah well, at least we had an excuse to swing by nearby Malo for dinner after picking Ben up that evening – their lettuce-wrapped Al Pastor and Chorizo tacos are EVERYTHING! ??
On Sunday we took advantage of the sunshine and Iowa’s free fishing weekend, and headed over to Badger Creek Lake to cast our lines with the littlest fisherman.
It started out somewhat disastrously with Ben thinking we’d been there before and knowing of the perfect fishing spot (cough I told him we hadn’t cough,) so we arrived late and on the wrong side of the lake. By the time we made it to the right side all the good spots were taken, the exiting occupants of the pier we finally found said no fish were biting, unfortunately they were right, all our stuff was blowing away…we ended up having no choice but to laugh at the situation because we came in picturing this idyllic afternoon with our little family but the universe had different plans. ? At least there were no snakes this time – upgrade! #glasshalffull
Once we were able to laugh at the absurdity of it all we ended up having a lot of fun. The sun was shining, the breeze was cool, we were together and, most importantly, Lincoln has no idea what fishing is supposed to be like and had a grand old time. Might take a stroll over to the stocked pond in our neighborhood later this week though. Mama’s feeling the need for a little redemption as we didn’t even get a little nibble! ?
Before we left for our fishing misadventure on Sunday morning, I ate a HUGE, fresh and filling breakfast (plus sipped on a homemade iced latte – haven’t been to a coffee shop since we bought the Nespresso, whoop!) of Make-Ahead Raspberry-Peach Crisp Breakfast Parfaits that I’d assembled the night before. Say hello to your new go-to summer breakfast!
Have peaches arrived near you yet?? Sweet and juicy Georgia peaches made their debut around here a couple weeks ago and my local grocery store knows what’s up. They have a giant, overflowing display right when you walk in the front door so the smell of ripe peaches practically slaps you in the face, luring you in to grab a bunch. It certainly worked on my little guy!
We’ve had a constant supply sitting on our kitchen counter since then and every time I walk by I can smell their sweet scent. SO SUMMERY!! My Mom always served my brothers and me sliced peaches sprinkled with powdered sugar in the summertime and they hold a special place in my heart. Yes, produce can do that.
Lately I’ve been seeing a bunch of peach crisps and cobblers on social media so I thought I’d join the party by combining classic peach crisp flavors and ingredients – peaches, vanilla, and oats – with tart raspberries to make a fresh and satisfying overnight oatmeal parfait that’s perfect for summer mornings. Not only are these parfaits no-cook, cool and refreshing, but they’re ready to grab and go so you don’t need to stand over the stove scrambling eggs on a bright and shiny summer morning. That’s what dark and dank A.M.s in the season that shall not be named are for. ? (Sorry, over emoji-ing today.)
These parfaits layered in mason jars are full of protein, good fat, and fiber, and legitimately keep me full for HOURS. Like, stuffed to the gills, full. I love the balance of super sweet peaches with tart raspberries, creamy yogurt with chewy oatmeal, which softens in the refrigerator overnight, and a little crunch from the addition of sliced almonds. You’ll be making this Heavenly breakfast combo all summer long.
Start by combining 12oz Vanilla Greek Yogurt, 2/3 cup gluten-free old fashioned oats (uncooked,) 1/4 cup milk (any kind,) 2 teaspoons chia seeds (optional,) and 1 teaspoon vanilla in a large bowl.
Scoop 1/4 of the mixture into the bottoms of two 16oz mason jars with lids. You can get mason jars everywhere from the grocery store to the hardware store.
Next combine 2 chopped peaches with a 6oz container of fresh raspberries then add 1/4 of the fruit into the jars. Finally sprinkle 1 Tablespoon sliced almonds on top of each jar (unpictured.)
Repeat the layers – yogurt/oatmeal, fruit, and sliced almonds – one more time then screw the lids on top. Stash in the refrigerator overnight then in the morning throw one in your bag and you’re off!
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Make-Ahead Raspberry-Peach Crisp Breakfast Parfaits
Make-Ahead Raspberry-Peach Crisp Breakfast Parfaits are gluten-free, fresh and filling. Assemble at night then grab and go in the morning.
- 12oz Vanilla Greek Yogurt
- 2/3 cup gluten-free old fashioned oats (uncooked)
- 1/4 cup milk (any kind)
- 2 teaspoons chia seeds (optional)
- 1 teaspoon vanilla
- 2 peaches, chopped
- 6oz raspberries
- 1/4 cup sliced almonds
- Stir together yogurt, oats, milk, chia seeds, and vanilla in a large bowl. Scoop 1/4 of the mixture into the bottoms of two 16oz mason jars with lids. Top each with 1/4 of the peaches and raspberries, and 1 Tablespoon sliced almonds. Repeat layers then screw lids on top and store in the refrigerator. Parfaits will stay good for 2-3 days.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I’m so bummed Lincoln is allergic to dairy (he doesn’t love coconut yogurt) because this breakfast recipe would be SO great for kids. That said, I’m not kidding when I tell you how filling these are so I’d pick up the short, 8oz mason jars and just add one layer of each component in them for your little ones. Good for you, good for them, good for all! Enjoy!