Pomegranate Yogurt Parfait – A nutritious, quick and easy grab and go breakfast or snack that can be made ahead of time. It’s perfect for busy mornings.
While Spring and summer produce gets the lion’s share of attention, fall’s fabulous produce as colorful as it is, often gets lost somewhere between the glut of pumpkin recipes and sweets for the holiday season. So this year, a dozen food bloggers are joining together to share recipes and ideas to celebrate the #FabulousFallBounty.
My first #FaboulousFallBounty recipe is one of the first meal and most important meal of the day, breakfast. I love to cook, but cooking in the morning is not my favorite thing to do. So quick and easy breakfasts like these yogurt parfaits are my go to during the week. They are filled with protein, fruit and homemade granola which keeps me going until lunch.
Pomegranate Yogurt Parfait
The hardest part about making these yogurt cups is preparing the pomegranate. If you’ve ever had a fresh pomegranate, you know they can be messy. The first time I cut one up and tried to pick the seeds out, the red juice was everywhere! I’ve found that if you carefully cut a pomegranate in half and then hold one of the halves under water in a bowl and work those seeds out, there be less mess. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Once you scoop the membrane out, drain the seeds and store them in a container in the fridge until you are ready to make a yogurt parfait.
These yogurt parfaits are so easy to make, here’s how…
- 2 8 ounce mason jars
- 8 to 10 ounces plain Greek yogurt
- ½ cup pomegranate seeds
- ½ cup granola
- chopped nuts for garnish
- place ¼ of the pomegranate seeds into the bottom of an 8-ounce mason jar
- top with ¼ of the yogurt
- add ¼ of the granola and repeat layering one more time
- fill the second jar with remaining ingredients layering the same way
- cover and refrigerate until ready to eat, then top with chopped nuts if desired
We hope you enjoy our creations using fingerling potatoes; delicata, butternut, and acorn squashes; garlic and shallots; roasted chestnut and steamed beets; fennel and celery root; pears and so much more! Keep an eye on these blogs for inspiration as we rush towards Thanksgiving…