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.
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!
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.
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.
Make these Meal Prep Fruit and Yogurt Parfaits for healthy and delicious breakfasts all week long. Our secret trick helps the granola stay crunchy!
- 4 cups yogurt of choice
- 4 cups mixed fruit, chopped if large
- 2 cups granola
- 4–8 empty applesauce cups (4 for pints, 8 for half-pints)
- Layer the yogurt and fruit in wide-mouth pint or half-pint jars.
- Fill empty applesauce cups with granola.
- 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.
- 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