I wish I liked breakfast foods as much as I like chunks of blue cheese, gooey s’mores and extra buttery garlic bread – but I don’t. Honestly, it’s a chore trying to get me to eat anything in the morning, especially anything healthy. Now, this is not to say I don’t love a nice stack of buttermilk pancakes or double-dipped French toast every now and then, but that’s not exactly food you can indulge in every single day. So lately, I’ve been trying to choke down yogurts and it’s seeming to be much harder than I thought.
However, I have found something that seems to work – something that’s tasty, healthy and completely dairy-free. Something that I don’t have to force myself to eat and, dare I say, something I look forward to eating in the mornings.
No, it’s not bacon wrapped pancakes or fried eggs, it’s this homemade pistachio, coconut & chia seed muesli parfait! I was first hooked on muesli (a mix of cereals, dried nuts & fruits) last year when the folks at Bob’s Red Mill sent me a bag to try. Ever since then, I’ve fallen in love with the sweet, salty and fiber-packed crunch of every bite. However, I ran out of that stuff long ago and knew the only way i’d have it again is if I made it myself.
Luckily the folks at Silk, who I’m working with to promote their dairy-free offerings, asked me to create the perfect topping for their dairy-free yogurt. Their #TopItTuesday campaign is not only promoting their dairy-free (and delicious) yogurts, but giving a little extra love to Tuesday, a day that isn’t really paid much attention to. Before I could even say “YES” to the campaign I knew I was going to make my own muesli with a bunch of tasty add ins.
Making your own is so easy I’m shocked more people don’t do it. You simply mix, toss and stir into your favorite parfait – literally, that’s it. You can make it fancier with more gourmet ingredients, but I’m kind of a simple gal and I’d rather make something I know other people can make too. To make this parfait, all I did was stack the sweet yogurt, fresh berries and crunchy muesli into one perfect little jar. What’s easier than that?
So friends, like me, who hate breakfast food – give this muesli parfait a try. If you’re not converted, I owe you $50. Not really – but that’s just how sure I am you’ll love it.
Homemade Pistachio, Coconut & Chia Seed Muesli Parfait
Parfaits serve 2. Muesli serves 8 cups.
Prep time – for the muesli: 10 minutes – for the parfaits: 5 minutes
Total time: About 15 minutes
For the muesli:
- 2 cups rolled oats
- 1 1/2 cup quinoa flakes
- 1 1/2 cup puffed rice crisps
- 1 1/2 cup pistachios, chopped
- 1 1/4 cup slivered almonds
- 1 cup raisins
- 1 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1 cup dried apples
- 1/2 cup chia seeds
- 1 tablespoon cinnamon
- 1 teaspoon pure vanilla extract
- Dash of nutmeg
For the parfaits:
- 2 containers Silk dairy-free strawberry yogurt
- About 1/2 cup sliced strawberries
- For the muesli: Mix all of the ingredients together in a large bowl and stir until every ingredient is distributed in the mix. (You many need to mix more so the chia seeds don’t sink to the bottom).
- Pour the muesli into airtight mason jars and store until use.
- For the parfaits, layer the yogurt, fresh strawberries and about 1/3 – 1/2 cup muesli into mason jars and serve.
Nutritional information per serving (1 parfait):
Fat: 9 grams
Carbohydrates: 55 grams
Fiber: 5 grams
Protein: 14 grams
Weight Watchers Points: 9
This conversation is sponsored by Silk. The opinions and text are all mine.