Easy Fruit & Yogurt Breakfast Parfait with Whole Grains
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Usually I have a cup of coffee or two and maybe a yogurt if I’m lucky. That’s not a good habit, so this year I am going to try to do better. Instead of my usual plain yogurt, I am going to add more substance. That’s when I came up with this idea for a fruit and yogurt breakfast parfait with whole grains. Oh, my yum!
This recipe is really just an idea and a method. My concoction is made up of fruits that are easy to find for a decent price in January, but feel free to use your favorites. Also, there will be more available options in the summer months, of course.
Fruit & yogurt breakfast parfait
For my parfait I used honey vanilla Greek yogurt, cubed mango, blueberries, sliced banana, pomegranate arils, and Post® Shredded Wheat cereal.
Wait, what? Post® Shredded Wheat? Yes! Trust me.
First, grind up a handful of Post® Shredded Wheat in a food processor. If you don’t have one, you can smash some up in a bag. The idea isn’t to make it into a powder, but you want to be able to sprinkle it. You want the Post® Shredded Wheat flavor without biting into a crunchy biscuit.
For my container, I used a 16-ounce mason jar so I can eat some and cover it for later. I also like the larger size so I can fit more of a variety of fruit into my parfait. You could also use a smaller 8-ounce mason jar, cup, mug, whatever you have on hand.
To assemble the breakfast parfait, start by spooning some yogurt into the bottom of your container. Top the yogurt with the ground Post® Shredded Wheat and your fruit(s) of choice. For my parfait, I used a layer of mangoes, then blueberries and topped it with a few slices of banana and pomegranate arils. Keep adding layers until you get to the top of your container.
Look at that. Doesn’t that look like yum?! So good! At first, I was going to sweeten the Post® Shredded Wheat, but I’m glad that I didn’t. The unsweetened cereal added texture and a delicious flavor without being too sweet. In fact, it helped cut the sweetness of all of that yogurt and fruit. It turned out to be the perfect balance for my palate.
As I mentioned above, I liked making it in a 16-ounce jar so I could save some for later. You may be wondering if the cereal gets soggy and unappetizing in the yogurt. For me, the answer is no. I had the rest of my breakfast parfait the next day and while the cereal was softer than the day before, being crushed it didn’t feel soggy. It was quite tasty on day two as well. If the texture doesn’t work for you, I suggest making a smaller parfait that you can eat in one sitting.
I hope you also make the commitment to start the day off right with a hearty, healthy breakfast. I wish you the best of luck with any resolutions or lifestyle changes that you may be making. Have a happy and healthy new year!