Recipe: Breakfast Parfaits

IMG_2640Today, Jon and I woke up early to go on a morning run in a local park. I’m not going to lie – this is the first time this has ever happened. Jon bought a new pair of running shoes yesterday, so he was excited to try them out. After we got home, I whipped up some healthy breakfast (in case this sounds anti-feminist, the deal is that I usually cook in the mornings, and Jon handles all the dishes). One of my favorite breakfast treats is a yogurt parfait. Today I made them with gluten-free granola, greek yogurt, artisanal maple syrup from my family’s farm in New Hampshire, and kiwis and bananas (this was just fruit I had lying around. You can use anything!).

For gluten-free folks, finding delicious breakfast cereal can be a challenge. I personally really like the Sainsbury’s wheat-free granola (from the UK), and that’s what I used in the parfaits. It has crispy faux-oat flakes, nuts, and raisins.


  • gluten-free granola
  • greek yogurt
  • maple syrup (it’s difficult to find in the UK. You can substitute honey)
  • fruit (I used kiwi and bananas, but you can use anything, including delicious raspberries)
  • a mason jar

Directions: Pour a small layer of granola in the jar. Top with a small layer of yogurt, then a small pour of maple syrup, and then fruit. Repeat one more time until you fill up the glass. make sure that the top layer is fruit – it looks prettiest.

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