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Meal Prep Fruit and Yogurt Parfaits

Side angle shot of prepared Meal Prep Fruit and Yogurt Parfaits in glass jars
Recipe At-A-Glance
Vegetarian15 minutes
Make these Meal Prep Fruit and Yogurt Parfaits for healthy and delicious breakfasts all week long. Our secret trick helps the granola stay crunchy!

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Parfait literally means “perfect” in French. And I think it is a wholly appropriate name for this recipe. There is something so simple and yet so satisfying about fruit and layers of creamy yogurt topped with crunchy granola. And, dare I say, it is the perfect snack.

Especially when you pack it up in a wide-mouth pint Mason jar for easy transport. To keep your granola nice and crunchy, pack it in a leftover applesauce cup (you know those little plastic ones that kids eat?). Put the Mason jar lid on it upside down, and screw that bad boy right on top of your jar. Perfect, packable parfait.

Overhead shot of Meal Prep Fruit and Yogurt Parfaits, ready for assembly
Meal Prep Fruit and Yogurt Parfaits in glass jars, with the granola in a separate cup on top

I struggle to call this one a “recipe” because really, it is just assembly. I’m not going to give you exact ingredients, because to make a perfect parfait (redundant!), it should be entirely personal. Here, we used unsweetened coconut milk yogurt, blueberries, mango, strawberries, and some store-bought granola. You can craft your own favorite combo!

Use goat’s milk yogurt or cow yogurt or soy yogurt or skyr or kefir or whatever other random fermented product is on your health food store shelves. Use paleo granola (this one is my favorite right now). Use nuts and seeds. Mix in collagen peptides or protein powder or flax seeds or whatever else makes you happy. Have a sweet tooth? Add in some honey, maple syrup, or even, gasp, chocolate chips!

Overhead shot of ingredients for Meal Prep Fruit and Yogurt Parfaits - yogurt, fruit, and granola in bowls
Side angle shot of opened Meal Prep Fruit and Yogurt Parfaits

I will caution you that if you use pineapple, you’ll want to eat it within 24-36 hours—something about the chemical reaction between pineapple and yogurt tends to make the whole mess turn bitter after an extended stay in the fridge.

Berries are always a safe bet (and crazy good for you). I’ve also used frozen berries in this before—without defrosting—and they add a bit of a juice to the mixture, but it adds some nice flavor to the whole parfait when mixed together.

Overhead shot of opened Meal Prep Fruit and Yogurt Parfaits

I use these parfaits a lot for breakfast on the go, but they are also great for an afternoon snack. They’re a healthier way to knock out your 3pm craving for something sweet. Pack one of these suckers and it’ll never even occur to you to hit the vending machine.


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Side angle shot of prepared Meal Prep Fruit and Yogurt Parfaits in glass jars

Meal Prep Fruit and Yogurt Parfaits


  • Author: Cassie Johnston
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 large parfaits (pint jars) or 8 small parfaits (half-pint jars) 1x

Description

Make these Meal Prep Fruit and Yogurt Parfaits for healthy and delicious breakfasts all week long. Our secret trick helps the granola stay crunchy!


Scale

Ingredients

  • 4 cups yogurt of choice
  • 4 cups mixed fruit, chopped if large
  • 2 cups granola
  • 48 empty applesauce cups (4 for pints, 8 for half-pints)

Instructions

  1. Layer the yogurt and fruit in wide-mouth pint or half-pint jars.
  2. Fill empty applesauce cups with granola.
  3. Place flat part of lid upside-down on top of the granola cup, invert, and place the cup and lid on top of the jar. Screw on the rings to join the jars and granola cups together. Store in the refrigerator for up to 4-5 days.

Notes

  • Make sure to buy wide-mouth jars if you’d like to use the empty applesauce cups for the granola. Regular-mouth jars will be too small to use with the cups.
  • Plain, honey, and vanilla yogurt all work well here.
  • For the fruit, try blueberries, raspberries, or blackberries, and/or chopped mango, banana, strawberries, or peaches.
  • Category: Breakfast

Keywords: breakfast, snack, yogurt, fruit, granola, meal prep

 

 

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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26 Responses
  1. Jenn

    When I worked at a coffee shop we would serve these with a frozen mix of blueberries and raspberries. We put the granola in and it got soft, but I liked it that way.
    Love the idea of carrying it in a mason jar! you are so clever and creative! I bet it leaks less than it would in a plastic container.

  2. I made a little parfait in a jar just the other day, and I used frozen fruit (cherries and blueberries), and stuck it in the fridge at work and when the fruit thawed, it froze the yogurt, so by the time I ate it, I had frozen yogurt + fruit, it was amazing!! It was a happy accident! I love using glass jars instead of tupperware!

  3. When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get four e-mails with the same comment.
    Is there any way you can remove me from that service?

    Thanks!

    1. Cassie

      I use half-pints or pints for parfaits. And then pints for overnight oats and side salads. Quarts for dinner-sized salads.

  4. Laura

    I was wondering do you put the bananas in ahead of time or wait till you are ready to eat them? If you put them in ahead of time how long do they last?
    Thanks!

    1. Julie @ Wholefully

      After a day or so, yes. So either leave them out if you are making them in advance, or add them last minute!

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