Eating breakfast is probably one of the most difficult tasks for any Millennial nowadays. Especially if you’re consumed with the hustle and bustle of living in a big city like myself. Back when I was in college a meal I often found myself religiously eating was a blueberry parfait. It was quick, easy to make, somewhat healthy, and I could take it to go if I had a class or shift at American Apparel.
Because breakfast has a reputation for being the most important meal of the day I really try, keyword trying, to make an effort to eat breakfast every day. Although I know myself and many other boss babes find it extremely difficult to start on the right foot food-wise. Which is why I’m sharing my blueberry parfait recipe with a bit of a twist. I personally try to avoid dairy for health reasons but when I do make my dairy parfaits I love to use Noosa because it’s thick and creamy but you can pretty much use any plain yogurt you prefer. When it comes to the non-dairy eaters I highly suggest checking out a non-dairy yogurt alternative made by Silk almond milk. The texture is there and so is the taste so you don’t have to worry about feeling any dairy FOMO.
Blueberry Parfait Recipe
½ cup of Plain Yogurt
15 Fresh Blueberries
3 Tbs of Granola
I personally like to put my blueberry parfait in mason jars for easy transport and because I’m extra AF. But building the perfect blueberry parfait is all about the layers. I like to start off with a crunchy base so I would suggest starting off with pouring a tablespoon of granola into your container first. Then add a few blueberries on top of the granola as the second layer and top it off with half of that half cup of yogurt, which if you know the math that’s equivalent to a quarter cup of yogurt.
After you’ve added your yogurt you’re going to add another layer of granola, then blueberries, then the last layer of yogurt. If you have any granola or blueberries leftover Slat Bae that $h!t on top of your parfait and dig in!