Banana Blueberry Oatmeal Parfait
It’s almost time for my second cooking class! I’m doing a class on make-ahead breakfasts this month and one of the things we’ll be making are overnight oatmeal breakfast parfaits. I’ve been making lots of different flavors to see which ones work best before the class, and this one turned out to be a total winner. (Some of them looked good, but didn’t taste so great …)
You may have to do a little experimenting to see what flavor combinations work best for you … personally, I really don’t like to use strawberries or frozen berries. They get too mushy for me. Kiwis are a no-no too, in my opinion. But fresh blueberries and bananas are delicious together. (If you’ve ever had blueberry banana bread, you’ll know what I mean!) I was surprised that bananas hold up well in overnight oats, but they really do. I also found I don’t like using the “100-calorie” yogurts — I prefer to either use plain unflavored Greek yogurt and sweeten it to my liking or regular vanilla nonfat Greek yogurt (and don’t worry that it’s a few over 100 calories).
For this one I used Vanilla Greek yogurt and a bit of real maple syrup along with fresh blueberries and sliced bananas and it was marvelous. I skipped the chia seeds this time because of budgetary reasons (chia seeds don’t fit within my allowance for cooking classes), and I think I really prefer the softer creamier texture without the chia seeds. Chia seeds soak up moisture, so they make the texture a little drier. Don’t get me wrong–chia seeds are really good for you and if you like them (and can afford them), go for it. But I don’t think you’ll be missing anything, taste or texture-wise, if you leave them out.
- 1/3 cup vanilla nonfat Greek yogurt
- 1/3 cup quick cooking oats
- 1/3 cup lowfat or nonfat milk
- 1 teaspoon vanilla
- A pinch of salt
- 2 - 3 teaspoons maple syrup
- About 1/2 of a small banana, sliced
- About 1/4 cup fresh blueberries
- For the top: Cinnamon Roasted Almond Slices (recipe here) or toasted chopped nuts of your choice
- In a small mixing bowl, stir together all ingredients except the fruit. Taste and adjust the sweetener to your liking.
- Put several blueberries and some banana slices in the bottom of a small 8-oz. jelly jar. Top with half the oatmeal mixture. Add more banana slices and blueberries, then the rest of the oatmeal mixture. Top with a few more banana slices and fresh blueberries. Put the lid on the jar and refrigerate for several hours or overnight.
- At serving time, top with a few cinnamon roasted almond slices, or nuts of your choice if you like.
Total time does not include time for the oats to "cook" in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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