Strawberry Parfaits with Yogurt and Granola

I can’t think of a better way to start your day than with a healthy and colorful breakfast parfait. Fruit parfaits really step up the breakfast game, plus they take only a few minutes to put together. They are also a wonderful way to incorporate the various seasonal fruits into your breakfast throughout the year.

I adapted this recipe from Betty Rosbottom’s Sunday Brunch – Simple, Delicious Recipes for Leisurely Mornings. My friend Bonnie From a Writer’s Kitchen introduced this delightful book to me and I am so grateful that she did. At our house we never miss breakfast. There’s a phrase “eat like a king for breakfast, a queen for lunch and a pauper for dinner” and that probably explains why breakfast is my favorite meal.

Betty’s cookbook offers deliciously creative ideas for breakfast for all seasons. The picture of her plum parfaits with yogurt and granola in parfait glasses was so appealing that I adapted the recipe to use fresh strawberries in place of the plums and substituted brandy snifters for the parfait glasses. This recipe comes together very quickly, but you need to let the cooked strawberries come to room temperature before you assemble the parfaits. The parfaits may be prepared and refrigerated up to 1 hour in advance, but if you like your granola crunchy like I do, then assemble them right before serving.

Strawberry Parfaits with Yogurt and Granola
Adapted from Sunday Brunch by Bette Rosbottom, serves 6
Printable recipe

1 pound fresh strawberries, hulled
1/3 cup plus 1 ½ tablespoons sugar
¾ teaspoon ground ginger
¼ teaspoon ground cinnamon
2 cups plain Greek-style yogurt (low fat is fine)
½ teaspoon good-quality vanilla
¾ cups good-quality purchased granola

Slice hulled strawberries. Place a heavy large frying pan over medium heat. Add sliced strawberries and sprinkle with 1/3 cup sugar, ginger and cinnamon. Stir constantly until sugar dissolves and becomes syrupy and the strawberries are tender when pierced with a knife, about 4 - 6 minutes. Watch carefully so fruit does not become overcooked and mushy. Remove from heat and cool to room temperature (very important).

In a medium bowl, whisk together yogurt, remaining 1 ½ tablespoons sugar and vanilla.

To serve, spoon about ¼ cup strawberry mixture, including juices, into each of six medium-size wine or parfait glasses. Top each with 2 to 3 tablespoons yogurt. Sprinkle each with 1 tablespoon granola. Repeat layers. Serve immediately.

If breakfast parfaits appeal to you, you might also like a breakfast fruit crunch with assorted fresh fruit that appeared on My Carolina Kitchen several years ago. Link to recipe here.

For better viewing, click on photos to enlarge.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Weekend Bites at Simple Recipes.

Have a great weekend everyone.