I’ll let you in on a secret. This is my absolute favorite breakfast during my work week. It is a quick, nutritious and super yummy breakfast to make in the morning that I have it at least 3 times out of the week. Ask my co-workers – they see me shovel this stuff in my face all the time. With just 4 ingredients, how could it go wrong?
A long time ago I tried Greek yogurt for the first time. I had always been a Yoplait kind of girl, but after seeing how much sugar is in one of those little cups, it kind of scared me. I resisted trying Greek yogurt because I didn’t like how thick and pasty it looked. I could only imagine what it would be like in my mouth. You know, it’s all about texture and “molecular structure”.
I finally took the plunge and tried non-fat Greek yogurt. On its own…um, yeah. One certainly would lose weight because they wouldn’t want to eat it plain.
This parfait can be used with any kind of fruit, but blueberries are my absolute favorite. I usually have some on hand at all times during the season. You can use any kind of fruit or mixture of fruits your heart desires. I even made this with mandarine oranges which gave an interesting taste. Strawberries work quite well too – blackberries, raspberries…lingonberries, snozeberriess. Wait, that’s in the Wonka Factory.
I make this breakfast in the morning, pack it up in a portable container and eat it at work. Why? Because the muesli used needs at least 15 minutes in the yogurt to soak. Otherwise, it would be too hard, literally.
If you’ve never had muesli before, it’s like grains of oatmeal with sunflower seeds mixed with dried fruit and nuts. I use Bob’s Red Mill which I’ve found to be quite tasty.
So the next time you don’t have much time, throw this together and know you are doing your body good….and getting a great breakfast to boot!
- 4 oz. non-fat, plain greek yogurt
- ⅛ cup fresh blueberries
- ⅛ cup Muesli
- ½ Tbs. agave nectar
- Place all ingredients in a bowl and mix. Allow muesli to soften in yogurt for at least 15 minutes to soak.
- Can soak for up to 8 hours, but will take in most of the yogurt and become thick.
- It's a personal thing having again, to do with 'molecular structure'.