I rarely ever buy non-dairy yogurt for my house because my kids eat all of it within minutes of bringing it home. However, when I found this recipe for frozen yogurt breakfast parfaits, I was thrilled to think that they’d last longer than a few minutes! I had to tweak the original recipe a bit to make sure they could still be made dairy-free and nut-free, but it could be done, and it was a success!
My main advice is to make them much smaller than the ones shown. The cups I used are approximately 8 oz, and I filled them 3/4 of the way full, but the serving was so large that they even made my adult-sized belly full, so they were definitely too big for my kids. But the fact that they couldn’t eat all of it in its frozen form compared to eating container after container of its refrigerated form made it worth it.
Non-Dairy Yogurt Breakfast Parfaits
Recipe adapted from Regan @ OnceAMonthMeals.com
- 1 16-oz container non-dairy yogurt, vanilla*
- 1 16-oz container non-dairy yogurt, plain*
- 1 package gluten-free, nut-free, peanut-free granola
- 1 package frozen fruit (I used blueberries and mangoes, but you can use mixed berries or strawberries, too! Fresh is always preferred during the summer months.)
- 6 paper cups or frozen popsicle molds
- 6 popsicle sticks
*I used So Delicious brand non-dairy coconut yogurt
1. Fill each paper cup or mold in the following order:
– 3 spoonfuls of vanilla yogurt
– a spoonful of granola
– a spoonful of first fresh or frozen fruit of choice
– a spoonful of second fresh or frozen fruit of choice
– 3 spoonfuls of plain yogurt2. Place paper cups or molds in the freezer for one hour.
3. Place popsicle sticks in the center of the frozen mixture, then allow to freeze overnight.
4. Remove from molds and wrap in wax paper. Place in ziplock storage bags and store in freezer until breakfast!