Make-Ahead Strawberry Rhubarb Breakfast Parfaits
Yield: 1 (12-ounce) glass or jar*
Don't overlook this easy, portable recipe just because you don't have a fresh batch of strawberry rhubarb sauce on hand or lurking in your freezer. Your favorite jam will be a worthy stand-in. Fresh fruit-even frozen berries-makes a delicious parfait as well.


  • ¾ cup (6 ounces) vanilla yogurt**
  • ¼ cup plus 2 tablespoons granola
  • 3 tablespoons Strawberry Rhubarb Sauce (may substitute your favorite jam)
  • Optional toppings: toasted almonds, walnuts or nuts of choice; shredded coconut; cinnamon; a few fresh berries


  1. To a tall glass or 12-ounce Mason jar, add ¼ cup of the yogurt. Add 1 tablespoon of the strawberry rhubarb sauce followed by 2 tablespoons of granola.
  2. Repeat this layer twice. If using a 12-ounce glass or jar, this will fill it almost exactly.
  3. If desired, top with a sprinkle of nuts or other optional toppings. Enjoy immediately or cover with plastic wrap or a lid, and refrigerator for up to three days. (see note*)


*If you like to mix everything together instead of eating in layers, opt for a 16-ounce jar to allow room to stir. For an 8-ounce portion, simply make two layers instead of three. I often prepare several jars at once, assembly-line style. The parfaits will keep in the refrigerator for up to three days. (Note: if you’d like the granola texture to be crispy instead of chewy, you may prefer to assemble and eat the parfaits within an hour or so.)

**I typically use 2% vanilla yogurt (sometimes Greek, sometimes regular) but have used maple, honey and plain as well. Use what you prefer in terms of flavor, thickness and fat content, and feel free to add a little more or less of one ingredient depending on preferred ratios of fruit to granola to yogurt.

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