Say hello to your new go-to summer breakfast: Raspberry-Peach Crisp Breakfast Parfaits are not only fresh and filling but make-ahead too. This is the ultimate healthy grab and go breakfast!
Sweet and juicy Georgia peaches made their debut at my local grocery store this past week and you can smell the overflowing display before you can see it. Hello lover! Needless to say, we’ve had a constant supply of fresh peaches sitting on our countertop since then and every time I walk by I can smell their sweet scent. SO SUMMERY! My Mom always served my brothers and me sliced peaches sprinkled with powdered sugar in the summertime and they hold a special place in my heart.
Lately I’ve been seeing a bunch of peach crisps and cobblers on social media so I thought I’d join the party by combining classic peach crisp flavors and ingredients – peaches, vanilla, and oats – with tart raspberries to make a fresh and satisfying overnight oatmeal parfait that’s perfect for summer mornings. Not only are these parfaits no-cook, cool and refreshing, but they’re ready to grab and go so you don’t need to stand over the stove scrambling eggs on a bright and shiny summer morning. These parfaits layered in mason jars are full of protein, good fat, and fiber, and legitimately keep me full for HOURS. Like, stuffed to the gills, full. I love the balance of super sweet peaches with tart raspberries, creamy yogurt with chewy oatmeal, which softens in the refrigerator overnight, and a little crunch from the addition of sliced almonds. You’ll be making this heavenly breakfast combo all summer long.
Start by combining 12oz Vanilla Greek Yogurt, 2/3 cup gluten-free old fashioned oats (uncooked,) 1/4 cup milk (any kind,) 2 teaspoons chia seeds (optional,) and 1 teaspoon vanilla in a large bowl.
Scoop 1/4 of the mixture into the bottoms of two 16oz mason jars with lids. You can get mason jars everywhere from the grocery store to the hardware store.
Next combine 2 chopped peaches with a 6oz container of fresh raspberries then add 1/4 of the fruit into the jars. Finally sprinkle 1 Tablespoon sliced almonds on top of each jar (unpictured.)
Repeat the layers – yogurt/oatmeal, fruit, and sliced almonds – one more time then screw the lids on top. Stash in the refrigerator overnight then in the morning throw one in your bag and you’re off!
I’m so bummed Lincoln is allergic to dairy (he doesn’t love coconut yogurt) because this breakfast recipe would be SO great for kids. That said, I’m not kidding when I tell you how filling these are so I’d pick up the short, 8oz mason jars and just add one layer of each component in them for your little ones. Good for you, good for them, good for all! Enjoy!
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