At thirty-eight, I finally started looking forward to breakfast. No joke.
For most of my adult life, I rarely wanted to eat before noon unless I was pregnant. That changed when I began taking my fitness routine seriously. Aging hasn’t bothered me much—I’ll take the wrinkles—but I don’t love the way my old habits stopped working. Suddenly, my twelve-tacos-for-dinner strategy felt like a bad plan.
I’ve exercised more as an adult than I did in my teens and kept at it—Pilates at home, following videos while keeping doors closed to avoid interruptions from kids and dogs. Lately, though, I began feeling a little peckish around nine or ten in the morning—two hours earlier than I ever used to.
Instead of snacking on candy at that hour (yes, I’ve done that), I began preparing something helpful and satisfying: yogurt and berry parfaits. Every Sunday I grab a handful of eight-ounce jelly jars, a tub of vanilla yogurt (Greek or regular), and a bag of frozen berries. In less than ten minutes, I layer vanilla yogurt with partially thawed frozen berries, repeating until the jar is mostly full—leaving a little space to top with a spoonful of yogurt for texture.
The contrast of sweet vanilla yogurt, tangy berries, and crunchy granola is irresistible. The real beauty is the efficiency: under ten minutes once a week gives you breakfasts for the whole week. Having a delicious, ready-to-eat option in the fridge makes it far less likely you’ll reach for junk. As the days pass, the berries thaw and release juices that swirl into the yogurt, creating a lovely, natural sauce.
You don’t need to thaw the berries before assembling these parfaits—frozen berries work wonderfully. If you have fresh berries year-round, feel free to use them, but frozen berries are an excellent, convenient choice for colder months.
I prefer thick Greek yogurt because it holds up well in the fridge as the berries thaw. My kids, however, find Greek yogurt too thick and prefer regular vanilla yogurt. Use whichever you like—Greek or regular—both make tasty parfaits. There are bigger arguments I’ll fight than yogurt preference; pick what your family enjoys.
If you find yogurt on sale, these parfaits are freezer-friendly. Leave some room in the jars for expansion, skip the granola before freezing, and store with lids on. I usually make them fresh weekly because it’s easier than thawing, but freezing works well if you want to stock up.
Vanilla Yogurt and Berry Parfait | Make Ahead Mondays
Rebecca Lindamood
10 minutes
10 minutes
Ingredients
For Six Parfaits:
- 1 container Greek or regular Vanilla Yogurt 32 ounce
- 1 1/2 cups frozen mixed berries unsweetened
- 6 jelly jars with lids or dessert bowls 8 ounce
To Serve:
- up to 1/2 cup granola or Grape Nuts for each parfait.
Instructions
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Spoon about 1/4 cup yogurt into the bottom of each of the six jars or bowls. Add about 2 tablespoons of frozen mixed berries over the yogurt and press them lightly in. Top with another 1/4 cup of yogurt and 2 tablespoons of berries. Divide the remaining yogurt among the jars to cover the berries. Cover tightly and refrigerate for up to a week.
To Serve:
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Remove the lid and sprinkle granola or Grape Nuts over the top. Add more as you eat for extra crunch.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition based on the exact ingredients you use if needed.
did you make this recipe?
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