Make-Ahead Raspberry-Peach Breakfast Parfaits Recipe

Ingredients:

  • Yogurt: 2 cups plain or vanilla yogurt (Greek yogurt works great for extra thickness)
  • Oats: 1 cup rolled oats (old-fashioned)
  • Milk: 1/2 cup milk (any kind you prefer – dairy, almond, soy, etc.)
  • Chia Seeds: 2 tablespoons
  • Sweetener: 2-3 tablespoons honey, maple syrup, or sweetener of choice
  • Vanilla Extract: 1 teaspoon
  • Peaches: 2 ripe peaches, diced
  • Raspberries: 1 cup fresh or frozen raspberries
  • Granola: 1 cup of your favorite granola
  • Optional Toppings: Sliced almonds, chopped nuts, shredded coconut, etc.

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Jars or containers for assembly (mason jars are perfect)

Instructions:

Combine the base: In a mixing bowl, combine the yogurt, oats, milk, chia seeds, sweetener of choice, and vanilla extract. Stir until well mixed.

Prepare the fruit: Wash and dice the peaches. Rinse the raspberries if using fresh ones.

Assemble parfaits (Individual servings):

  • In each jar or container, start with a layer of the yogurt mixture (about 1/3 of the jar).
  • Add a layer of peaches and raspberries (roughly half the fruit you have).
  • Sprinkle with a layer of granola.

Repeat the layers: yogurt, fruit, granola. End with a final yogurt layer on top.

Chill: Seal your parfait jars tightly and refrigerate for at least 4 hours or preferably overnight. This allows the oats to soften and flavors to blend.

Enjoy: When ready to eat, top with your favorite nuts, seeds, or other toppings if desired.

Tips:

  • Get creative with flavors: Use different yogurt flavors, try other berries (blackberries, blueberries), or add other fruits you like.
  • Make it creamy: For an extra-creamy parfait, swap half the yogurt for whipped cream or mascarpone cheese.
  • Adjust sweetness: Adjust the amount of sweetener to your taste preferences.
  • Make a bigger batch: This recipe doubles or triples easily if you’re making parfaits for several people.

Storage:

  • These parfaits will keep well in the refrigerator for up to 3-4 days.

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