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Grab & Go Grain & Greek Yogurt Pots

GFHP

The inspiration for these little pots of yum is easily explained: I saw similar parfaits in a fancy New York grocery store (which shall remain nameless, although it rhymes with Mean & Peluca) made with farro, artisanal Greek yogurt (regular Greek yogurt is so pedestrian), and wildflower honey that must have been harvested by fairies and leprechauns because the price per parfait was $9.75.

I am happy to proffer my frugal hussy version. Note that I am calling them pots instead of parfaits; “parfait” reminds me of the 80s, replete with shoulder pads, feathered hair, and teenage angst. They are perfect grab-and-go power breakfast fare and require only a few minutes of advance planning. Specifically, five. Use any cooked grain you like– quinoa, farro, barley,brown rice, wheat berries… you get the idea. The key to making the process extra-easy is to make a double batch of grains for dinner one night, then cool and freeze the remaining grains for these pots, or for any quick meal.

No need to fret if you would like to assemble these right now. Use uncooked  rolled oats (quick or old-fashioned) or quinoa flakes. You can toast either in a skillet set over medium heat for a few minutes, or straight from the container. Last, take a gander in the frozen foods section: surprise surprise, you’ll more than likely find frozen brown rice (it’s a measly $1.00 per bag at my local supermarket). Simply defrost and use.

The combination of grains, fruit and thick, creamy yogurt will thrill your sleepy tastebuds and keep your mind off of lunch until, well, lunch. Enjoy!

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Grab & Go Grain & Greek Yogurt Pots


  • Author: Camilla
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4 1x

Ingredients

Scale
  • 4 1-cup jars with lids, or other small covered containers
  • 1 cup cooked, cooled whole grains (e.g. quinoa, barley, brown rice) OR toasted oats or quinoa flakes
  • 4 tablespoons agave nectar, honey, or maple syrup, divided
  • 1/8 teaspoon fine sea salt
  • 2 cups nonfat plain Greek yogurt
  • 1 cup frozen (thawed) or fresh berries (e.g., raspberries, blackberries) crushed with a fork

Instructions

  1. In a small bowl, combine grains, 2 tbsp of the agave nectar and salt.
  2. In another small bowl, combine the yogurt and remaining agave nectar.
  3. Spoon 2 tablespoons grain mixture into each jar. Top each with 1/4 cup yogurt mixture and 2 tablespoons berries. Repeat layers. Seal the jars with the lids and keep in the refrigerator for up to 5 days. Grab and go when ready to eat!

Notes

1. Make the Grains Ahead of Time: You can make big batches of cooked grains ahead of time. Cool the grains, then freeze in smaller containers (for easy defrosting). Perfect for parfaits such as this, as an instant side dish (just add herbs or seasonings), salads, soups…you get the idea 🙂 2. Gluten-Free: Simply choose a gluten free grain–such as quinoa, brown rice or buckwheat–for the grain.

  • Category: Breakfast, Snack

Nutrition

  • Serving Size: 1 pot
  • Calories: 190
  • Fat: 1 g
  • Carbohydrates: 35 g
  • Protein: 12 g

 

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Andrew Ormsby via Facebook

Monday 4th of February 2013

This certainly looks better than my "Fat free cottage cheese right out of the jar with a dirty spoon" quick breakfast recipe.

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