Summer is in full swing here in Oregon and I am soaking up every minute of it with my family. I honestly can’t think of a better place to be in the summer. Not only do we have unbelievable weather, but we also have an abundance of local berries available at our grocery stores, farmer’s markets, and produce stands. Perfect for making these berry breakfast parfaits!
Thankfully many of our beloved farm stands and berry picking farms are currently open. Berry picking is a summer tradition in our household, and this is an activity we can still enjoy while practicing social distancing. If you are local to the area, here is a link to some of some of our best local berry farms.
Health Benefits of Berries
One of the sweetest and most beloved things about summer in our household are summer berries. Strawberries, raspberries, blueberries, blackberries, marionberries. You name the berry and two of my three kids will happily eat it! My four year old changes her mind on a daily basis about which fruits she likes/dislikes, so I never know what I am up against on any given day. Can anyone else relate?
I love it when my kids snack on berries because they have so many positive health benefits, some of which include:
- Berries are loaded with antioxidants which may protect cells from free radical damage.
- Berries are high in fiber, including soluble fiber.
- They are low in calories yet high in nutrients like vitamin C and vitamin K.
- Berries may help reduce inflammation and decrease the risk of heart disease and other health problems.
So there you go. This recipe looks pretty and is good for you too!
Summer Berry Breakfast Parfaits
One of our new favorite ways to eat summer berries is in this delicious berry breakfast parfait. You can make the crisp oat topping the night before and store it in an air tight container, or it can easily be thrown together in the morning. We like to use our fancy drinking glasses when we make these, but mason jars, stemless wine glasses, or any medium glass will work. This recipe makes enough oat topping for 4-5 parfaits.
Assembling the Summer Berry Breakfast Parfaits
The crisp oat topping comes together quickly. The hardest part for me honestly is making sure I don’t overcook or burn it. Only because I have constant distractions in the form of a little four year old. I’ve lost track of how many times I have messed up recipes because she has blown through the kitchen with some type of four year old drama. The life of a mama! Good thing she is cute! 😉 Placing a layer of parchment paper on your pan before spreading the oat mixture is a good idea if you are easily distracted like me.
Once I have stirred the topping halfway through the bake time, I usually check it a few minutes later. Layering the parchment paper onto the baking pan helps the topping cook evenly. If you have lighter colored pans, those tend to work better for this as well.
If you have made the crisp oat topping ahead of time assembling these berry breakfast parfaits is a breeze. Layer your berries on the bottom of your chosen glass. Next add the cooled crisp oat topping and half of the plain Greek yogurt. Repeat with more berries, crisp oat topping, and the remainder of the Greek yogurt. I like to top the parfait off with additional berries and oat topping.
Looking for more healthy and easy recipes for summer? Try my Greek Quinoa Salad for lunch or dinner. If you want to add a little protein to it, toss in some grilled chicken. And while not on the healthy side, my grandma’s ice cream cake is the perfect indulgence for hot summer days!
This summer berry breakfast parfait is a family favorite. With ripe juicy berries and a crisp oat topping, it is a delicious and easy way to start your day!
- 1 cup rolled oats
- 1/4 cup whole wheat flour
- 1/4 cup thin sliced almonds
- 3-4 tablespoons maple syrup
- 3 tablespoons olive oil
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 cups plain Greek yogurt
- 2 cups small berries (blueberries, raspberries, blackberries, etc.)
Preheat the oven to 350 degrees. In a medium sized mixing bowl stir together the oats, whole wheat flour, sliced almonds, cinnamon, and sea salt until well combined. Add the maple syrup and olive oil, stirring until every oat and almond are lightly coated with the wet ingredients.
Spread the mixture in an even layer on a rimmed baking sheet lined with parchment paper. Bake for 18 to 20 minutes, stirring halfway through, watching carefully during the last few minutes so the oat mixture does not burn.
Remove from the oven and let cool for about 10 minutes on the baking sheet. It might seem like it is not done yet, but don’t worry, it will crisp up as it cools.
Layer blueberries and raspberries on the bottom of your chosen glass. Next, add the cooled crisp oat topping and then half of the plain Greek yogurt. Repeat with more berries, crisp topping, and the remainder of Greek yogurt. Top with additional berries and topping to your liking.
Save any remaining topping in an air tight container. Enjoy!
*3 to 4 tablespoons of pure maple syrup both work great in this recipe. My kids prefer the crisp oat topping slightly sweeter so I typically use four.