I am not a big fruit and/or yogurt fan. So whatever possessed me to try these (is it that they're just so pretty?), I'm glad I did.
What a great healthy and very filling make-ahead breakfast. The oatmeal mixed into the yogurt gives it a wonderful chewiness and the almonds give the crunch. Make sure your peaches are ripe!
I made two and ate the second one on Day Three, so they keep well for several days in the fridge. For step-by-step (and much better!) photos, click on the link below.
MAKE-AHEAD RASPBERRY-PEACH CRISP BREAKFAST PARFAIT (2 servings)
2 (5.3 oz) containers vanilla Greek yogurt
2/3 cup (uncooked) old-fashioned oats
1/4 cup milk (any kind)
2 tsp chia seeds
1 tsp vanilla
2 peaches, chopped
6 oz raspberry
1/4 cup sliced almonds
Stir together yogurt, oats, milk, chia seeds, and vanilla. In a large bowl, scoop 1/4 of the mixture into the bottoms into the bottoms of two 16 oz mason jars with lids. Top each with 1/4 of the peaches and raspberries, and 1 Tbsp of almonds. Repeat layers then screw lids on top and store in the refrigerator. Parfaits will stay good for 2-3 days.
Recipe Source: http://iowagirleats.com/2016/06/06/make-ahead-raspberry-peach-crisp-breakfast-parfaits/