Perfect for busy mornings and great as a filling snack, this simple recipe is protein and calcium-rich, fruity and refreshing, and substitutions are easy. Plus it’s portable!
Everyone in my family likes to eat a good breakfast, but no one is willing to sacrifice precious minutes of sleep to prepare one before heading out the door.
Sound familiar? Since I’m a big believer in the importance of breakfast, I have made it a habit to prepare breakfast the night before. If you scroll through the breakfast options on this site, you’ll see that nearly every recipe can be made in advance, and they aren’t complicated.
Throughout rhubarb season, I make several batches of this quick-cooking strawberry rhubarb sauce, freezing multiple pint-size containers for future use. Chopped, raw rhubarb freezes beautifully, too, for use in this and other recipes.
Somewhere along the line, I hit upon the following option to my original granola yogurt parfaits. Perhaps because of the simplicity–or possibly the great taste and health appeal–this old recipe has made a resurgence as a Pinterest favorite in recent months. The rhubarb sauce just puts a new spin on it.
Of course, another upside of a ready-to-go breakfast is that I actually get a few minutes to sit down with my teenage boys before they’re off to school. In a time crunch, however, these portable jars can be eaten on the go.
Either way, the fruity, chewy, creamy combination makes any morning a little brighter!
- 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
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.
Repeat this layer twice. If using a 12-ounce glass or jar, this will fill it almost exactly.
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.