These Fruit and Yogurt Cups with Granola are one of our all time favorite make ahead breakfasts! They’re a super easy to make healthy recipe you can vary with endless fruit and granola combinations. These also keep really well for days in the refrigerator and make the perfect ‘grab and go’ breakfast.
Triple Berry Fruit Sauce:
1 Tablespoon tapioca powder (also called starch)
1/4 cup pure maple syrup
1/2 cup water
1 –10 ounce package each – frozen blueberries, raspberries, and blackberries for a total of 30 ounces of berries
32 ounces or 1 quart Greek Yogurt or Coconut yogurt of your choice for Paleo and Vegan
To make the triple berry fruit sauce, combine the tapioca powder and the maple syrup together in the bottom of a medium-sized saucepan. When the tapioca is completely dissolved, add the water and each package of berries to the pan. Stir to combine.
Place the pan over medium high heat and stir constantly until the sauce comes to a boil. Once the sauce comes to a boil, remove it from the heat, cover, and place it in the refrigerator to cool completely.
Once the sauce is completely cooled, you’re ready to make the fruit and yogurt cups.
Start by lining up your containers, I like to use pint sized jars with plastic lids. Portion the yogurt into each container, I use the measurements on the side of the jars to save time. 1/4 of a cup is the 2 ounce line and 1/2 cup is the line between the 2 and the 6 ounce mark.
Top the yogurt with the berry sauce – 1/2 cup will measure up to the 1 cup line on the side of the jar when you top the yogurt with berry sauce.
Place a lid on each finished container and refrigerate until you’re ready to eat them. They will last in the refrigerator for 1 week.
This recipe will make anywhere from 8 servings if you portion it into 1/2 cup yogurt to 1/2 cup fruit sauce, or it will make up to 16 servings with 1/4 cup yogurt to 1/4 cup fruit sauce.
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Keywords: Yogurt and Granola Parfaits, Yogurt Parfait Recipe, Healthy Yogurt Parfait Recipe, Yogurt Parfait Breakfast