Today, 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.