I find it a little difficult to find healthy snacks when I’m away from home. It’s even worse that I often end up in the coffee shop, full of cookies and other fat-laden baked goods. I’ve given up a lot of things for this diet, but I still budget in the occasional Starbucks drink now and then. Recently, I discovered their yogurt parfaits in the refrigerated section. The berry version is only 220 calories and it’s delicious. It didn’t take long before I was wondering if it was something I could replicate at home. Oh, yes I can.
This actually doesn’t take a ton of different ingredients, and one batch can make 4 – 8 servings, so you’re set for breakfast for at least a few days.
Start the granola first, so it can bake while you whip up the fruit compote.
- 3/4 cup oats (gluten-free, if that’s how you roll)
- 2 teaspoons packed brown sugar
- 2 teaspoons honey
- 2 teaspoons coconut oil, melted
- 1 teaspoon molasses
- dash of salt
Preheat the oven to 300 degrees. Combine all of the ingredients in a bowl. Spread on an ungreased baking sheet. Bake for 10 minutes, then stir. Bake for 15 minutes longer, stirring every 5 minutes, or until golden brown. Pour onto wax paper to cool. Once it has cooled, break up some of the larger pieces. Makes about 1 1/4 cups.
Once the granola is in the oven, you can start the fruit compote.
Strawberry Blueberry Compote
- 1 cup sliced strawberries (5 – 6 large)
- 1/2 cup blueberries (frozen is fine)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoons water
Combine the strawberries, sugar, lemon juice and water in a small saucepan. Cook over medium low heat until bubbly. Continue to cook, stirring constantly, until the mixture starts to thicken, around 5 minutes. Add the blueberries and cook just until they’re heated. Remove from heat and cool. Makes about 1 cup.
You can also cook both berries together from the beginning, just be aware that while the flavor is there, your blueberries will not be recognizable in the final product.
To assemble the parfait, start with 2 tablespoons of the berry compote on the bottom for 8 servings, or 1/4 cup for 4 servings.
Add 1/2 cup nonfat plain Greek yogurt for either number of servings. I like Zoi.
Top with 1/4 cup granola for 4 servings or 2 tablespoons for 8. You should have a little granola left over.
After you’re done looking at how pretty it is, mix it all together and enjoy. Oh, and it’s still pretty.
One thing I really love about the Starbucks parfait is that the granola is in its own container so it doesn’t mix with the yogurt and get soggy. You can just dump it in when you’re ready. After a little brainstorming I solved that problem with my homemade version too.
Save and wash an empty applesauce container.
Fill it with the granola and top it with a piece of foil. Put it upside down on top of the wide-mouth jar lid and twist on the ring. The foil keeps it in place! I shook this and it didn’t budge.
Here’s the REALLY good news. If you make this recipe into four servings (as shown in the first photo above), each one will have 206 calories, which is 14 fewer than Starbucks’. If you make it into eight servings, as shown in my awesome travel container here, it’s only 125 calories!
Healthy on-the-go snack problem? Solved.