These make-ahead lemon, raspberry, yogurt parfaits are easy to whip together and make a perfect breakfast or snack on busy days.
During the school year, mornings are pretty nuts at our house! Getting five kids up, ready and out the door on time for school when I’m not all the way awake myself is tricky! Can you relate?
With the school year just started at our house, I have been racking my brain for ways to make mornings run smoother. What came to my mind first? Make-ahead breakfasts! From past experience, I’ve learned that ready-to-eat breakfasts that require zero effort in the morning are the best! When I have them are on hand, I can sometimes even squeeze in a quick workout while my kids are getting ready. Am I always prepared with these make-ahead breakfasts? I wish! But when I am, it really does make a difference.
Lemon, Raspberry Yogurt Parfaits
The best thing about these lemon raspberry yogurt parfaits, is how easy they are to put together! Just layer the ingredients in a jar and stick them in the fridge. When sealed tight and stored in the fridge, they stay fresh for around 5 to 6 days.
For this recipe I used plain, greek yogurt, then flavored it with lemon, honey and vanilla. I like using plain yogurt, because I can control the sugar level (I prefer a lower sugar yogurt). I also like using greek yogurt, because it has more protein than regular yogurt.
To make this recipe even easier, you could use a yogurt that is already lemon flavored then just add the honey and vanilla.
Chia seeds not only add a beautiful pop of color and texture to these parfaits, but they also contain several amazing nutrients for your body! This includes fiber, protein, omega-3 fatty acids, calcium, magnesium, zinc, iron and B vitamins. Pretty great, right?!
Raspberries are one of my all time favorite fruits. I wish they grew well here in Arizona! Our old house in Pennsylvania was filled with black raspberry bushes, and I miss them so much!
I love how raspberries pair with the lemon flavored yogurt in this recipe. If you don’t have raspberries on hand though, you can use strawberries, blueberries or blackberries in their place.
The slightly sweetened toasted almonds in this recipe are incredible!! It took a lot of self control for me to keep from eating the whole batch when I made them. They add the perfect crunch and flavor to these parfaits.
To keep these almonds fresh, store them in a separate container than your parfaits. When you are ready to eat one, just sprinkle some of the almonds on top and it’s ready to eat.
If you don’t have time to toast the almonds (or you just don’t feel like it), plain sliced almonds work great as well!
I love these parfaits, first because they are delicious, and second for the perfect balance of carbohydrates, healthy fats, fiber and protein they contain. Everything you need to fill up and stay full longer!
They also contain:
- B-Vitamins to help with metabolism
- Vitamin C for skin and gum health
- Vitamin K and Calcium for strong bones
- Iodine for a healthy thyroid
- Phosphorus for building and preparing tissues
- Iron to help make blood cells
- Potassium for healthy blood pressure
Other Easy Breakfast Recipes
Make-Ahead Lemon, Raspberry, Yogurt Parfaits
- 1 Large Bowl
- 1 whisk or hand mixer
- 8 8 oz glass jars with lids
- 1 skillet
- 48 ounces plain greek yogurt
- 1 1/2 tsp vanilla
- 4 tbsp honey
- 2 lemons, zested and juiced
- 2 1/2 cups raspberries
- 1/2 cup chia seeds
- 1 tbsp butter
- 1 tbsp packed brown sugar
- 1 cup sliced almonds
- In a large bowl combine the yogurt, vanilla, honey, and the zest and juice from both lemons.
- Using a whisk or hand mixer, whip everything together until they are well blended.
- Layer the parfait ingredients evenly in the eight jars in the following order: 1/3 of the yogurt mixture, chia seeds (roughly 1 tbsp per jar), 1/3 of the yogurt mixture, raspberries (about 1/3 cup each jar), then the last 1/3 of the yogurt mixture. Put the lids on each jar then store them in the fridge.
- After the parfaits are assembled, heat a sauté pan over medium heat. When the pan is warm, add the butter and let it melt.
- When he butter is melted, add the brown sugar and stir it until it dissolves.
- Immediately add the sliced almonds to the pan, stirring to coat them in the sugar butter. Continue to stir them until they are slightly golden and smell toasted. Remove the pan from the heat.
- Immediately pour the almonds in a flat layer on a plate to cool. When they are done cooling, store them in an airtight container.
- When you are ready to eat your parfait, take the lid off, give it a little stir to evenly distribute the raspberries and chia seeds, then top it with some of the toasted almonds. These parfaits will stay good in your fridge for 5 to 6 days.