Skip to main content

Yogurt Parfait

A quick and healthy meal with yogurt, banana and granola.
Kid friendly
Glass cups with layers of yogurt, banana and granola.
Prep time: 10 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

4 bananas, chopped or sliced
3 cups (24 ounces) low-fat vanilla yogurt
2 cups low-fat granola (try Skillet Granola)

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh fruits under running water before preparing.
  3. Divide half the chopped banana between six cups or bowls.
  4. Place ¼ cup yogurt on top of banana in each cup.
  5. Sprinkle ¼ cup granola on top of yogurt in each cup.
  6. Repeat layers of banana, yogurt and granola. Eat right away or cover and refrigerate until eating.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Drizzle with honey and top with chopped nuts. (Honey is not recommended for children under 1 year old.)
  • Try other fruit, such as strawberries, apples or oranges (Use 2 cups fruit for the recipe.)
  • Use different flavors of yogurt, such as lemon or strawberry, or plain yogurt for less sugar.

Comments

This is yummy as breakfast, a snack, or dessert. We made it with banana on the bottom and a thawed cherry on the top. The cherry added a nice pop of color. If you don't have granola, plain cheerios can be used. They're still oats and add a crunch. 

This is so fun to make in classrooms. I have done this with 1st, 2nd and 3rd graders. We have done an assembly line where each student gets to take one scoop of each ingredient. Always Kid Approved.

  Our favorite is a frozen cherry, berry fruit blend. ( Thaw first.)

You might also like...

Recipes A to Z (without photos)

Parsnip Soup
Small bowls of smooth parsnip soup.

Parsnip Soup

This flavorful and creamy vegetable soup is perfect alongside a sandwich or salad for lunch.
Prepare:
20 minutes
Cook:
40 minutes
Makes:
6 cups
Roasted Parsnips and Carrots
Bowl of golden, tender carrot and parsnip sticks.

Roasted Parsnips and Carrots

Roasted parsnips and carrots are a tasty way to enjoy root vegetables.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
3 Cups
Savory Yogurt Dip
Small bowl of creamy dip with a plate of sliced vegetables and served in a veggie wrap.

Savory Yogurt Dip

A thick and creamy herbed yogurt dip that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Chimichurri
bowl of chimichurri

Chimichurri

This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
Stir-Fry Noodles with Peanut Sauce
Plate of stir-fried noodles with chicken and vegetables.

Stir-Fry Noodles with Peanut Sauce

Make your own stir fry ramen noodles with chicken, vegetables and a creamy peanut sauce.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
10 cups
Fish Tacos
Platter of corn tortillas with creamy slaw and fish filling served with lime wedges.

Fish Tacos

30-minute tacos with a creamy slaw, tangy lime and a hint of cayenne.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
8 tacos