Recipe: The Breakfast Parfait

I love fruit in the mornings – I’m not much of a savory eater, but prefer to have something sweet. However I want something naturally sweet, not laden with sugars or overly processed. Bananas? Yes! Fresh berries? Please! A hint of honey or maple syrup? Sure, why not?

Lately my breakfasts have consisted of yogurt (either goat’s milk or homemade greek yogurt) with some kind of fruit, nut butter and some raw buckwheat granola.

This morning I wanted a little something more after doing Level 3 of the 30-Day Shred, and also wanted a little fancier presentation that didn’t take much longer to put together.

Enter: the breakfast parfait.

Instead of almond butter, I opted for some almonds and pumpkin seeds instead.

Breakfast Parfait
serves 1

• 1/2 banana, sliced
• 1/4 c. buckwheat or regular granola
• 1/2 c. yogurt
• 1/2 c. fresh or frozen and thawed raspberries
• handful of almonds and pumpkin seeds
• raw pudding (optional)

Stir the raspberries into the yogurt until well mixed. Place in the bottom of a bowl or wine glass. Top with banana slices.

Layer with 1/2 of the granola. Top with raw pudding (if using), or more yogurt. Layer with the rest of the banana and granola. Top with almonds and pumpkin seeds.

Enjoy!

What’s so great about this is the versatility of it. No bananas? No problem. You can substitute mango or pineapple. No raspberries? Use strawberries or blueberries. No granola? Use cereal or rolled oats.

You can also mix and play with the flavors: chocolate banana, tropical, pina colada, double chocolate, vanilla, and so on.

What’s your favorite flavor combo at the moment?

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