Summer Breakfast Parfait
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1/2 Cup Quick Oats or non-instant oats1/2 Cup Soy Milk6 oz. Non fat Vanilla Yogurt1/2 oz. almonds 1/2 cup frozen blueberries (you can substitute fresh if you have them)sprinkle of cinnamon
1. Sprinkle cinnamon on oats and mix together.
2. Add soymilk to oats, it may be a little runny.
3. Layer oat mixture in bottom of a small container (I use a reusable container for on the go)
4. Layer yogurt on top of oat mixture
5. Top with blueberries and almonds
Seal container and put in refrigerator. Let sit for at least 15 minutes before eating to allow the oatmeal to absorb the milk.
You can make this the night before, or in the morning to take to work or a picnic. The frozen blueberries help it stay cold until you eat it.
You can substitute regular milk if you like.
I usually take this to go in an insulated container, and with a freezer pack if I'm not going right to work.
Serving Size: 1 parfait (though you could adjust to make smaller or bigger)
Number of Servings: 1
Recipe submitted by SparkPeople user SWKOWK.
2. Add soymilk to oats, it may be a little runny.
3. Layer oat mixture in bottom of a small container (I use a reusable container for on the go)
4. Layer yogurt on top of oat mixture
5. Top with blueberries and almonds
Seal container and put in refrigerator. Let sit for at least 15 minutes before eating to allow the oatmeal to absorb the milk.
You can make this the night before, or in the morning to take to work or a picnic. The frozen blueberries help it stay cold until you eat it.
You can substitute regular milk if you like.
I usually take this to go in an insulated container, and with a freezer pack if I'm not going right to work.
Serving Size: 1 parfait (though you could adjust to make smaller or bigger)
Number of Servings: 1
Recipe submitted by SparkPeople user SWKOWK.
Nutritional Info Amount Per Serving
- Calories: 391.6
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 143.4 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 9.4 g
- Protein: 18.8 g
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