Food & Drink

What’s for breakfast? Yogurt parfait to go

Your eyes do not deceive you. This is breakfast that you can eat one-handed while walking to the bus stop, and it’s got just as much going for it as a bowl of yogurt with granola and fruit. In fact, it is a bowl of yogurt – just in frozen, easily grabbable frozen-treat form. Time to dig out those popsicle molds!

I use Greek yogurt for the base because I love its tangy flavor and it’s what I usually have in the refrigerator. Since Greek yogurt is so thick, thin it with a bit of milk to make it easy to layer into the molds. While you’re at it, whisk in a little honey to keep things sweet. If you’re not into Greek yogurt, you could use regular non-Greek yogurt instead – no need to thin it out, though.

Now, let’s talk about the jammy berry layer. Fresh berries are amazing, but even the freshest, ripest berries tend to freeze into tasteless rocks if left to their own devices. This is why I take an extra step and make a quick jam with the fresh fruit. Cooking them and adding a bit of sugar gives the berries a deeper flavor that carries over into frozen form, plus the sugar keeps the fruit soft enough to nibble even when frozen.

If you’re short on time or short on berries, you can substitute a fruit jam or preserves. You'll need about a cup of preserves.

Use any granola you like here. These popsicles are especially handy for using up a handful of leftover granola that’s gone a bit stale. Once layered into the molds and frozen, the granola softens to the consistency of soft oatmeal cookies – and, yes, that’s just as delicious as you’re hoping it will be.

My molds each hold about 1/2 cup of yogurt parfait goodness. For me, this is the perfect amount to start my day or – let’s be honest here – finish it.

Emma Christensen is recipe editor at, a website for home cooking.