Way back in the day, I used to be all about creating breakfast parfaits. Do any of my long-time readers remember the onslaught of breakfast parfait recipes I posted around 2009/2010? Boy, was I on a roll with those parfaits. (Side note: how the heck have I been blogging so long?) Since becoming a parent, I’ve usually put parfaits on the back burner, labeling them as a bit fussy or too time-consuming for our fast-paced, toddler-needs-breakfast-yesterday mornings. After feeding Adriana, it’s all I can do to inhale a lightning-fast smoothie or plain-Jane overnight oats while standing at the counter. But recently it hit me: Breakfast parfaits don’t need to be fussy at all. In fact, I can prepare a couple things in the evening, and then all I have to do in the mornings is find a spoon. Even better, I make a big batch so it provides a multiday breakfast (unless I decide to power through an entire batch in a single day, which, trust me, has happened recently!).
For those of you with little mouths to feed, you might want to give this recipe a shot with them, too. My awesome recipe tester, Nicole, recently made it with her daycare kids, and she reported back that “they licked the bowls clean!” Adriana also thinks these parfaits are fun to eat (and oh so grown-up!), so she’s been asking to try them out. (Mind you, some days that means a couple cautious bites before proudly declaring, “ALL DONE!!” but I’ll take what I can get at this precarious age!)
Here’s how you can prepare these parfaits in advance: One evening (or two, if you’re feeling ambitious) each week, make this big batch of overnight oats, chia jam, and Coconut Whipped Cream (or simply thaw a tub of So Delicious Coco Whip!) After the oats set and the jam cools, layer everything into jars. In the morning, it’s there waiting for you as a breakfast or snack, and it’ll keep for a few days. So easy, so good, and so perfect for summer!