Make-Ahead Pineapple Blueberry Breakfast Parfaits
These wholesome, prep-ahead jars are reminiscent of Bircher muesli with a tropical twist. In the morning, simply add milk to your desired consistency, give the jars a good stir, and dig in!
Yields 4 (16-ounce/pint-size) jars.
Ingredients
- 2 cups vanilla yogurt (I like Stonyfield low-fat smooth and creamy French vanilla*)
- 1 1/3 cup old-fashioned rolled oats (uncooked)**
- 1 teaspoon cinnamon
- 4 tablespoons ground flaxseed
- 4 tablespoons slivered almonds, toasted
- 4 tablespoons shredded coconut (I use unsweetened; sweetened be used instead)
- 1 - 1 1/3 cups frozen blueberries (no need to thaw; fresh may be used when available)
- 1 - 1 1/3 cups chopped pineapple***
- For serving: milk of choice (I add approximately 1/4 cup unsweetened almond/coconut milk) and maple syrup (optional) to taste (I use 1 to 2 teaspoons per jar)
Instructions
- In each of 4 (16-ounce) jars with lids, layer 1/2 cup yogurt, 1/3 cup oats, 1/4 teaspoon cinnamon, and 1 tablespoon each ground flaxseed, slivered almonds, and shredded coconut in that order. Top with 1/4 -1/3 cup each blueberries and chopped pineapple. (I started making these with 1/4 cup each but tend to round the cups now. If you like them on the fruitier side, just be sure to leave room to stir. (But don't stir now!)
- Place the lids on the jars and refrigerate overnight (or up to 5 days) to allow the oats to absorb some of the moisture from the yogurt.
- Before eating, stir in the milk to reach the desired consistency and drizzle with maple syrup to taste.
Notes
- *This is "regular" yogurt, which has more liquid that Greek yogurt, and that's what is absorbed by the oats and ground flaxseed. If you prefer to use Greek yogurt, I recommend stirring in a drizzle or two of milk to thin it slightly before building your jars.
- **Recently, I substituted Bob's Red Mill's gluten-free muesli for the oats (using the same quantity), and it was delicious!
- ***Fresh pineapple is ideal, but in a pinch I have used canned chunks (drained) with good results. I like to cut the pieces fairly small to get a little pineapple in each bite.
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