Nutty Breakfast Parfait

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Nutty Breakfast Parfait

Nutty Breakfast Parfait
Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source:
Food Groups: Dairy, Fruits, Grains, Protein
Meal Type: Breakfast & Brunch
Nutrition Content: Good Source of Calcium, Low Sodium, Good Source of Fiber
Special Features: Quick to Prepare (under 30 minutes), Make Ahead , Vegetarian

Today's busy lifestyle demands quick and easy meal solution. But you shouldn't sacrifice great taste and nutrition for convenience. Here's a breakfast recipe that taste good and is good for you too. You can prepare the granola ahead of time and then simply add the yogurt and fresh fruit when you're ready to eat.


1 1/2 cups old fashioned rolled Oats
1/2 cup California Walnuts, coarsely chopped
1/3 cup pure Maple Syrup, divided
2 teaspoons Butter
2 cups sliced hulled Strawberries
2 cups thinly sliced, peeled Peaches (about 4 medium peaches)
1 cup Blueberries
1 cup cubed peeled Kiwi fruit (about 3)
2 cups fat-free plain Yogurt


Mix oats and walnuts in 13 x 9 inch baking pan.
Combine 1/4 cup of the maple syrup and butter in small heavy saucepan. Bring to boil.
Pour maple syrup mixture over oat mixture; stir to blend well. Bake 10 minutes at 375 F, stirring occasionally. Continue to bake until mixture is golden and crisp, stirring occasionally, about 8 minutes longer. Cool granola completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature).
Gently toss strawberries, kiwifruit and remaining 3 tablespoons maple syrup in large bowl to blend.
Divide half of the fruit mixture among 6 parfait or wine glasses. Sprinkle each parfait with half the granola mixture, dividing equally. Top each with half the yogurt. Repeat layers. Serve immediately. Makes 6 servings.

Nutrient Information
Calories: 327
Total Fat: 10 g
Saturated Fat: 2 g
Polyunsaturated Fat: 5 g
Monounsaturated Fat:
Sodium: 67 mg
Carbohydrates: 52 g
Protein: 11 g
Fiber: 7 g
Vitamin A: 290 IU
Vitamin C: 79 mg
Calcium: 223 mg
Iron: 2 mg

Cook's Notes:

Use unsalted butter for an even lower-sodium breakfast, snack or dessert.