Take it on the road, build parfaits in small glass canning jars for a week’s worth of breakfasts to go!
1 cup (250 mL) plain yogurt or nondairy plain coconut yogurt
1 cup (250 mL) water
2 Tbsp (30 mL) + 2 tsp (10 mL) lemon juice
2 Tbsp (30 mL) honey, divided
1/4 tsp (1 mL) vanilla or almond extract
1 apple, skin intact, cored and grated
2 cups (500 mL) large flake organic rolled oats (not instant)
1 cup (250 mL) chopped blanched almonds
1/4 tsp (1 mL) salt
2 cups (500 mL) fresh or frozen pitted cherries (defrosted if frozen)
2 Tbsp (30 mL) chia seeds
In large bowl, combine yogurt, water, 2 Tbsp (30 mL) lemon juice, 1 Tbsp (15 mL) honey, extract, and apple. Stir in oats, almonds, and salt. Cover and refrigerate for at least 8 hours or overnight.
Place remaining 2 tsp (10 mL) lemon juice, 1 Tbsp (15 mL) honey, cherries, and chia seeds in food processor. Blend until smooth. Transfer to reusable container and refrigerate for at least 6 hours or overnight.
In the morning, give both muesli and jam a stir. Scoop muesli into bowls and top with a swirl of jam. Or, layer muesli with jam in glasses to create breakfast parfaits.breakfasts to go.