Muesli Parfait

For Christmas, this very thoughtful friend gave me a gift card to Barnes and Nobel for a new cookbook (along with other goodies). I was all set to get some fabulous baking cookbook but then I spotted Ellie Krieger's So Easy and I couldn't put it down. I love this book! It has so many wonderful, healthy and easy recipes. I already made made a bunch with great success and these muesli parfaits are from this book too. I made them for the kids and me one afternoon last week for snack.

These parfaits are a creamy and filling...a great, easy breakfast or snack. I did modify the kids' parfaits though b/c my daughter can't have either nuts or honey yet. The kids can also use the extra fat, so I used low fat instead of nonfat yogurt and milk to make theirs. Also, the yogurt was vanilla flavored which saved me the step of having to add in the flavoring. I will definitely be making these again for them and me. Below, is the original recipe and at the end of this post is the version I made for the kids.

Ingredients:
Makes 4 servings

1/2 cup unsalted almonds
1 cup nonfat plain yogurt
1 cup nonfat milk (I would only use 3/4 cup)
2 tablespoons honey
1 cup rolled oats
1/4 teaspoon vanilla extract
2 cups mixed berries, fresh or frozen (strawberries sliced)

Toast the almonds in a dry skillet over a medium-high heat until golden and fragrant, about 3 minutes. Chop them coarsely then set aside.

In a medium bowl, stir together the yogurt, milk, honey, oats, and vanilla. Divide the oat mixture evenly among 4 small dishes or parfait glasses. Top each with a half cup of berries, then 2 tablespoons of nuts. Cover tightly and refrigerate overnight.

Source: Ellie Krieger So Easy


The kids loved these!



Ingredients:
Makes 2 servings

1 (6oz) low fat or whole fat vanilla yogurt
1/2 cup low fat or whole fat milk
1 cup rolled oats
1 cup mixed berries, fresh or frozen (strawberries sliced)

In a medium bowl, stir together the yogurt, milk, and oats. Divide the oat mixture evenly among 2 small dishes or parfait glasses. Top each with a half cup of berries. Cover tightly and refrigerate overnight.