Morning yogurt parfait
This pretty parfait amalgamates a little bit of everything: yogurt, fruit and a simple granola topping. I love serving it in individual jars, for a breakfast to go. The kids won’t be able to resist this colorful and appealing morning treat!
4 servings
GRANOLA TOPPING
- 60 ml (¼ cup) hazelnuts, chopped
- 30 ml (2 tbsp.) flax seeds, ground
- 30 ml (2 tbsp.) wheat germ
- 30 ml (2 tbsp.) unsweetened coconut, grated
- 30 ml (2 tbsp.) brown sugar, or to taste
- 30 ml (2 tbsp.) large flake oats
- 5 ml (1 tsp) cinnamon
- 30 ml (2 tbsp.) flaxseed oil
- 5 ml (1 tsp) vanilla extract
YOGERT PERFECT
- 250 mL (1 cup) blueberries
- 1 L (4 cups) Greek yogurt or drained yogurt, plain
- About 60 mL (¼ cup) honey
- 250 mL (1 cup) mangoes, chopped
- 250 mL (1 cup) kiwis, chopped
- 250 mL (1 cup) strawberries, chopped
How to
To make the granola topping: in a small bowl, combine hazelnuts, flaxseed, wheat germ, coconut, brown sugar, oat flocons and cinnamon. Drizzle with flaxseed oil and vanilla extract. Mix well.
To assemble the yogurt parfait: in four parfait glasses or Mason jars, divide a layer of blueberries, ¼ of the yogurt, a filet of honey (about
5 ml/1 tsp), mango, ¼ of the yogurt, a filet of honey, kiwi, ¼ of the yogurt, a filet of honey, strawberries, and the remaining yogurt. Top with granola.
Tips
Get creative by varying the fruits or nuts used in the recipe. And serve the parfait in small Mason jars – their tight-fitting lids will allow you to take it to work or school.
