I love McDonald’s fruit and yogurt parfait, but they are not big enough to really satisfy you for breakfast, so I decided to make my own! I start with frozen blueberries and strawberries, then layer on some Dannon Light & Fit Vanilla yogurt, more fruit, yogurt then some healthy granola. Usually I make them up in advance, so when I leave for work in the morning I can just grab the jar on my way out and I put the granola in a snack bag, and top it at work to keep the granola from getting soggy. The granola is healthy and really easy to make, some afternoon or morning when your going to be hanging around the house, pop some in the oven. It last a long time as long as you put it in a resealable container. Having these made up in advance keeps you from grabbing something that’s not as healthy for breakfast, so make them up the night before and you’ll start the day off right!
3 cups of old-fashioned oats
1/2 cup chopped pecans
1/2 cup unsweetened applesauce
1/4 cup honey
2 tbsp cinnamon(less if you’re not a cinnamon fan, but I love it and it has a lot of health benefits)
1/2 cup dried cranberries(optional)
Preheat oven to 325 degrees. In a large bowl toss oats and pecans together then add applesauce, honey and cinnamon and stir together. It will take a few minutes until everything is coated, after it’s coated spread in a single layer on a baking sheet. It’s important that it’s in a single layer or it will steam instead of toast. Once it’s coated and a single layer bake in the oven for 45 to 60 minutes stirring every 15 minutes until it’s slighty brown and toasty.
Once it’s done allow it to cool and if you want to stir in any optional ingredients stir them in and store in an air tight container.
For the parfait:
1/2 cup frozen blueberries
1/2 cup slice frozen strawberries
1 5 oz. cup of vanilla yogurt, Greek or regular
In a jar, add 1/2 the blueberries & strawberries, 1/2 the yogurt, the remaining blueberries & strawberries, top with remaining yogurt the top with 2 TBSP of granola. Enjoy a healthy breakfast!
This recipe was shared at The Country Cooks Weekend Potluck Party # 225
This recipe was shared at The Uncookie Cutter Party #17