Tropical Breakfast Parfait

Fruit and yogurt parfaits are perfect for a summer breakfast! When the temperature starts climbing into the 80′s and 90′s, it’s nice to have something for breakfast that’s cool, refreshing, and easy to make. I made what I call a Tropical Breakfast Parfait the other day, and it tasted so good! I decided to go a little fancy and make it in a vintage juice glass…the pretty vintage glassware that is sitting in your cupboard is perfect for serving parfaits in. Maybe you inherited some elgeant glassware from your mom or grandma…or maybe you bought some at an antique store just because you liked it (which is where I got this glassware). Well, the next time you make parfaits, use your pretty glassware!

The recipe I’m giving you is what you need for one parfait, so just multiply the ingredients by the number of parfaits you are going to make. These ingredients fit nicely in a 6-oz. glass, which is the size I used. You may have some extra yogurt and banana slices left over, so if you want to use everything up, make it in an 8-oz. glass, dividing the yogurt and bananas equally in the two sets of layers.

INGREDIENTS FOR ONE PARFAIT:

Start by putting two heaping tablespoons of yogurt in the bottom of your glass. Then put a layer of the pineapple tidbits or chunks over the yogurt. After that, layer some banana slices over the pineapple. Sprinkle a heaping tablespoon of granola over the banana slices. The glass should be about half full. Repeat layers again in the same order. Sprinkle on some sweetened coconut flakes if desired, and serve.

Also, if you are going to make a lot of parfaits, you’ll probably want to get a big container of yogurt and a larger can of the pineapple chunks. If you want to change things up a bit, try these substitutes for the pineapple: chunks of mango, slices of kiwi fruit, or mandarin orange sections.

This makes a nice breakfast, and it’s also great for a brunch!

Linked to Vintage Thingie Thursday.