Monday, March 26

Healthy Breakfast Parfaits

This is what greeted me in our refrigerator door 3 days ago. Greek non-fat plain yogurt. Why? Mr.P went to Sam's alone. Along with the Greek yogurt he bought a half a flat of blackberries and an additional half a flat of strawberries. I must admit, I did a bit of scolding, my mother is cringing as she reads this...I KNOW! But I ask you....what are we going to do with a box of Greek non-fat PLAIN yogurt? I soon came up with a solution and quickly apologized to Mr.P. My mother can now relax and breathe a sigh of relief. Mr.P has been reprieved!

My solution came in the form of 'problem-solving'. Personally I don't do the best job of breakfast. My body can not handle eating all carbs early in the day. If I were to eat cereal at 8 am  I would experience a slight sugar low and become ravenous by 11 am. I am better off not eating breakfast all together than to eat carbs. I do try to keep some form of protein on hand for times such as these. You can always find a bowl of boiled eggs in our fridge. When I want something different, I will cut a few slices of my favorite cheese along with a few small pieces of ham and I'm good to go. So when I found myself faced with a box of Chobani Greek, yes flavorless!,Yogurt I thought....protein.....breakfast! Aha! I quickly looked up a healthy recipe for granola and made myself a breakfast parfait.

Mr.P and I have eaten breakfast parfaits at one of our favorite B&B's in Maine. I figured how hard can it be to 'wing' it. It actually went very smoothly and they are quite tasty. I think Mr.P and E agree with me. Here is the simple recipe I used:

Fruit, Yogurt and Granola Parfaits



  • 3 cups Greek yogurt
  • 1/2 cup honey
  • 1/2 to 1 teaspoon vanilla, to taste
  • 4 cups raspberries, blueberries, black-berries, and/or sliced strawberries (about 20 ounces)
  •  I used the strawberries and Blackberries Mr.P purchased
  • 1½ cups Omega-3 Granola, recipe below
* Serve the parfaits within 15 minutes after assembling or the granola will begin to turn soggy.

What To Do

  • Whisk the yogurt, honey and vanilla together -thoroughly. 
  • Using four 16‑ounce glasses, spoon 1/4 cup of the yogurt-honey mixture into each glass, then top with 1/3 cup of the berries, followed by 2 tablespoons of the granola. 
  • Repeat the layering process two more times with the remaining yogurt, berries, and granola. Serve.
Yield: 4 servings

Per Serving: Cal 410; Fat 12g; Sat Fat 3.5g; Chol 10mg; Carb 63g; Protein 19g; Fiber 7g; Sodium 95mg

Omega-3 Granola


  •       1/3 cup sliced or slivered almonds                                                     
  •       1/3 cup walnuts, chopped coarse
  •       3 cups old-fashioned rolled oats*
  •       3 tablespoons canola oil
  •       ¼ cup sunflower seeds
  •       2 tablespoons sesame seeds                                                
  •       ½ cup honey
  •       2 tablespoons ground flax seeds
  •       ¼ teaspoon salt
  •       ½ cup raisins

*Note – Do not substitute quick-cooking or
instant rolled oats in this recipe, or the
granola will taste sandy rather than crunchy.

What To Do

  • Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the almonds and walnuts in a 12‑inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and oil and continue to toast until the oats begin to turn golden, about 2 minutes. Stir in the sunflower seeds and sesame seeds and continue to toast until the mixture turns golden, about 2 minutes.
  • Off the heat, stir in the honey, flax seeds, and salt until well coated. Spread the granola evenly over a large rimmed baking sheet covered with non-stick foil. Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.
  • Stir in the raisins. With a spatula, push the granola onto one half of the baking sheet and press gently into a 1/2‑inch-thick slab. Let the granola cool to room temperature, about 30 minutes. Loosen the dried granola with a spatula, break into small clusters. The granola can be stored at room temperature in an airtight container for up to 1 week.
Yield: about 6 cups

Per 1/2‑Cup Serving: Cal 230; Fat 11g; Sat Fat 1g; Chol 0mg; Carb 32g; Protein 5g; Fiber 4g; Sodium 55mg




.......STAY TUNED, I have a great homemade facial using plain yogurt, honey, oatmeal and eggs!



  1. These look delicious! And Sara will want to see your facial post. She loves to do facials. I think she just loves to make a mess. :)

  2. Shannon, That is so funny! I must admit though, I have made MANY messes and mistakes in the kitchen but that is how I learned to cook. So good for Sara I say!!!