Breakfast Brunch Parfaits

featured-2 The inspiration for this post was my friend Cass. We were gabbing on the phone–yes, youngsters, people still do that–one Sunday night and he said he had to go make his parfaits for the week. Not a common remark. He’s very health conscious and likes to make sure he has more than a carbo blast bagel or pastry fly-by ready to go when the morning rush makes it hard to stop and assemble something healthy. Anyway, he got me dreaming about thick Greek yogurt, fresh fruit in season, and a sprinkling of homemade granola.

This isn’t a recipe, but more of a suggestion for something easy, beautiful, and delicious to throw together for a morning or midday gathering. Rather than try to assemble that individual omelet bar… why not take it easy while making it look hard, and relax a bit before you’re inundated with guests?

Breakfast Brunch Parfaits

If you’re serving the parfaits as the main dish, estimate 1 cup or 240ml per person. If it’s a small side, 1/2 cup or 120ml per serving. I like to use little canning jars, but any pretty little glass will do. Don’t use overly thin glass or they might break. Don’t use glasses with ridiculously narrow mouths. And it’s always nice to leave enough room at the top for stirring and ease of eating. You don’t want to set off anyone’s social anxiety alarm wondering how they’re going to consume what you’ve put before them.

Again, this isn’t really a recipe, and how you put these together is up to you, but if you’re someone who likes specifics and wants someone else to do the math so you can just go shopping, here you go:

Yogurt — 1/2 cup (120ml) for main, 1/4 cup (80ml) for side
This is the time to break out the super thick, rich full fat Greek yogurt. If you eat parfaits every day, maybe dial it back to low or nonfat.
Fresh fruit — 1/4 cup (80ml) for main, 2 Tbsps. (30ml) for side
Plums, nectarines, peaches, blueberries, raspberries, blackberries, strawberries, pomegranate seeds, oranges or grapefruit (peeled, pith removed, and diced), mango, papaya, cantaloupe–the world is your oyster here, and when there isn’t so much in season, use dried fruit.
Granola — 1/4 cup (80ml) for main, 2 Tbsps. (30ml) for side
Honey (optional) — A drizzle, or about 1 Tbsp. (15ml) for main, 1-1/2 teaspoons (7.5ml) for side

If you’re making the parfaits ahead of time, as in the night before, layer the yogurt, fruit and honey, but don’t add the granola until just before serving or it might get mushy.