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Make Ahead Fruit and Yogurt Parfaits

By Elisa Rispoli, publisher for Macaroni Kid West Morris, NJ August 16, 2016
School mornings can be chaotic. And the rushing around to get out the door on time can sometimes mean the kids get a fast and unhealthy breakfast. This is my go-to weekday breakfast (or sometimes after school snack!). It's delicious, filling and protein-rich! And the best part is that you can make it ahead for the week!

Ingredients:
Plain organic whole milk yogurt (Tip: buy the large container to save on cost!) 
Granola (organic store bought or make your own... Granola Recipe below)
Fruit of choice - we prefer blueberries and strawberries, sliced
8 oz. mason jars with lids

Homemade Maple Granola recipe:
3 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
1/4 cup flax seed
1/4 cup olive oil or vegetable oil
1/2 tsp coarse salt
1/2 cup real maple syrup
1/4 tsp ground cinnamon

Directions: 
  1. Preheat oven to 250°.
  2. Mix all ingredients together in a large bowl until combined. 
  3. Spread granola in one even layer on baking sheet. 
  4. Cook for 45 minutes or until golden. 
  5. Remove pan and let cool completely, and then break apart. Granola will store in a sealed container for up to two weeks. 

Putting together the Parfaits:
  1. Fill the mason jars almost half way with yogurt.
  2. Add the fruit and then granola on top of the yogurt (if you're making ahead, don't put any granola in the middle because it will get a little soggy).
  3. Add more yogurt on top of the fruit/granola with some room to spare on top.
  4. Seal with the jar lid. Store in the fridge.
  5. When you are ready to eat the parfait, add a generous helping of granola to the top! Enjoy!