Make-Ahead Fruit & Yogurt Parfaits

August 26, 2014 § Leave a comment

make ahead greek yogurt and fruit parfaits

We’ve talked about planning ahead for lunch and dinner during busy fall weeks, but let’s get down to my favorite meal of the day, BREAKFAST! (P.S. I’ve added my favorite lunch salads to the brown bag ideas post, if you are looking for more lunch inspiration.)

I always have yogurt, fruit, and granola for breakfast. It used to be pretty quick, but as I’ve added more and more things to the mix (acaí puree, loads of sliced stone fruit and berries when in season), it’s become a bit more time consuming. Rinsing and chopping fruit can take more time than you think! With trying to squeeze in a quick workout in the morning (as an excuse to eat cookies before noon), my morning routine was getting kind of long.

Enter the make-ahead fruit and yogurt parfait! You can make up a bunch of these parfaits in jars (or any bowl or food storage container) on a Sunday afternoon, and then grab one out of the fridge on a busy weekday morning. The nice thing about using jars is that it makes it easy to bring your breakfast with you to work or school.

I did layers of nonfat Greek yogurt, fresh fruit, and my acaí puree, and added granola right before eating so it wouldn’t get soggy.

fresh fruit for greek yogurt parfaits

I love that I’ve now cracked the code on meal prep for all my meals, it’s so satisfying! Plus, its much more efficient to chop up a whole bunch of fruit at once, than to do a little bit at a time each morning.

You can substitute any fruit that’s in season here. Frozen fruit would also work well because it will defrost while the parfait is in the fridge and the delicious juices will flavor your yogurt! If you want to get really ambitious, you could make your own frozen fruit while their is still fresh stuff at the market! Take that, hectic weekday mornings.

Make-Ahead Fruit & Yogurt Parfaits

  • Servings: 3 parfaits
  • Print

Note: This recipe makes 3 parfaits, because I’m guessing after 3 days in the fridge, the fruit might get a bit too mushy.

3 cups Greek yogurt

3 servings acaí puree (I consider a serving the amount that fills one of the molds in a muffin tin, but you could just do a few tablespoons in each jar if you aren’t using the muffin tin freezer method described here. You could also use a fruit jam instead.)

1 1/2 cups fresh or frozen fruit (some delicious options: raspberries, blackberries, blueberries; sliced peaches, plums, nectarines, bananas, apricots)

1/3 cup granola (or dried fruits and nuts of your choice)

  1. Add 1/3 cup Greek yogurt to each jar or bowl.
  2. Top the Greek yogurt layer in each jar with 1/4 cup fruit.
  3. Add another 1/3 cup Greek yogurt to each jar.
  4. Mash up the frozen acaí puree a bit with the back of a spoon, and add a serving to each jar (see note above).
  5. Add another 1/4 cup of fruit to each jar.
  6. Top each jar with another 1/3 cup Greek yogurt, and screw on the lid or cover the bowl with plastic wrap.
  7. Refrigerate until ready to eat. If you are using the acaí puree, I recommend taking the parfait out of the fridge about 15 minutes before you want to eat it, or the acaí layer will give you a brain freeze!
  8. Top the parfait with 4 heaping teaspoons of granola and stir to distribute the granola throughout. These parfaits go nicely with my 20-hour cold-brewed iced coffee. Enjoy!



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