Strawberry Rhubarb Yogurt Parfait
These Strawberry Rhubarb Yogurt Parfaits are my favorite way to use the Strawberry Rhubarb Compote I shared last week!
Whenever I don’t feel like cooking I almost always resort to some sort of breakfast-y type food to feed the masses. It’s quick, I always have ingredients on hand, and I know I won’t get any complaints. During the colder months it’s pancakes and eggs, during the summer it’s yogurt and granola. I through whatever fruit I have on top and call it good.
Good thing my kids loooovee yogurt. Any kind, any way. It’s one of our go-to’s for sure. We top it with granola- or they’re favorite, crushed up Nature Valley granola bars- and some fresh berries. It’s breakfast, lunch and sometimes even dinner. I guess you could say we like what we like!
These make ahead Strawberry Rhubarb Yogurt Parfaits are a more sophisticated version of our yogurt-granola bowls. They’re so simple to make- you use whatever yogurt you like and then layer with toasted coconut, chopped pecans, and a big ‘ol scoop of the compote. I like to use a mix of plain and vanilla yogurt as I don’t like plain yogurt on it’s own and generally sweetened yogurt is too sweet for my taste. So, yeah. I get fussy and mix half and half. But do what you like!
These are best when eaten a few days within making. The coconut holds up just fine but the pecans start to soften after they sit for too long. Feel free to swap the pecans for any kind of nuts you like or even throw on a handful of your favorite granola.
Until it cools off a bit, this is the kind of meals we’re chowing down. The best part about these parfaits is they easily double as breakfast, an afternoon snack, or dessert. They take minutes to prepare and are at your fingertip when you need something stat. Boom and boom!
Hope you’re having a great week and beating the heat wherever you are. Thanks for reading!! xoxo, Kelley
A make ahead yogurt parfait with strawberry-rhubarb compote and toasted pecans and coconut.
- 24 oz Greek yogurt (plain or vanilla)
- 3/4 cup Strawberry Rhubarb Compote
- 1/4 cup chopped pecans
- 1/4 cup shredded coconut
- Divide the yogurt into 5- 1/2 pint size mason jars.
- Top with 2+ tablespoons of the Strawberry Rhubarb Compote.
- Sprinkle with a small handful of shredded coconut and pecans.
- These store in the fridge for 3-4 days.