Forget making breakfast every morning, meal prep these make-ahead rhubarb yogurt parfaits on Sunday and have breakfasts for the whole week. I like to use cinnamon-flavored graham crackers for extra flavor in the recipe.
Ingredients
- 2.5 cups chopped rhubarb
- 0.25 cups water
- 1 pinch salt
- 0.25 cups honey
- 1.25 cups graham cracker crumbs
- 1 container vanilla Greek yogurt , 32 ounce
- 5 tablespoons crushed walnuts
Instructions
-
1
Combine rhubarb, water, and salt in a medium saucepan over medium-high heat; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Stir in honey; cook and stir until mixture has thickened, 2 to 3 minutes.
-
2
Arrange five 12- to 16-ounce jars on a work surface. Place 2 tablespoons rhubarb mixture in the bottom of each jar; top each with 2 tablespoons graham cracker crumbs and each with ⅔ cup yogurt, in that order. Divide remaining rhubarb mixture and graham cracker crumbs among parfaits; top each with 1 tablespoon walnuts.
-
3
Seal jars; refrigerate until ready to eat.
Nutrition Facts
Per serving
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