Meal-Prep Greek Yogurt Parfaits
Four mason jars, four breakfasts, stays crunchy through Friday.
Method · 6 steps
- 1
Make the compote: combine thawed berries with their juice, lemon juice, chia seeds, and 1 tbsp honey in a small bowl. Stir and let sit 10 minutes — the chia thickens the juice into a syrup.
- 2
Stir together Greek yogurt, remaining 2 tbsp honey, and vanilla in a medium bowl.
- 3
Get 4 wide-mouth 16 oz mason jars. The layering order is the secret to not-soggy parfaits: compote goes on the bottom, not the top.
- 4
Layer each jar: 3 tbsp compote at the bottom, 3/4 cup yogurt, 2 tbsp almonds, then 1/3 cup granola on top as the final layer.
- 5
Seal lids tightly. The granola stays bone-dry when sealed above the yogurt — moisture can't travel up to a dry top layer as long as the jar is sealed.
- 6
Refrigerate up to 5 days. To eat: dump into a bowl (so the compote swirls through) or eat straight from the jar — flip the jar upside down 10 seconds before opening to get the compote mixing.
Chef's notes
- →Granola on TOP, compote on BOTTOM. Reversed layers = soggy granola by day 2. This is the whole game.
- →Do not add fresh berries to jars that will sit 5 days — they break down and go mushy. Use frozen-thawed compote instead; it's already broken down and stable.
- →Pick a granola with clusters (not loose oats) — the clusters hold their crunch longer.
Storage
Fridge 5 days sealed. Granola stays crunchy thanks to the top-layer trick. Do not freeze.
