I love blueberry season. There are so many delicious preparations for blueberries: pies, pancakes, cobblers, muffins, in oatmeal, in a fruit salad, on top of frozen yogurt . . . the list goes on. Sure, you can buy fresh blueberries in December at Publix, but they are so much cheaper and better tasting in the summer. Given my love of fresh blueberries, it would follow that my go-to breakfast right now would feature my favorite summer fruit. Behold the Blueberry Breakfast Parfait:
Yes, I make my breakfast in an old almond butter jar. That’s just how I roll.
The ingredients include 1/2 cup Kashi Heart to Heart cereal (my favorite), 1 tablespoon almond butter, 1/2 cup fresh blueberries, and 6 ounces plain Greek yogurt (if you don’t like Greek yogurt, substitute your favorite yogurt).
In a repurposed almond butter or peanut butter jar, layer 3 ounces of yogurt, 1/4 cup cereal, 1/4 cup blueberries, and 1/2 tablespoon almond butter (basically, half of each of the ingredients). Add the rest of the ingredients in the order above. Now you can put the lid on the jar and head to work or school to enjoy a great breakfast. This is best served with a long-handled tea spoon.
This breakfast is low-fat and provides fiber (from the cereal), calcium (from the yogurt), protein (from the almond butter and the yogurt), and antioxidants (from the blueberries). It is also filling and perfectly portable. If you switch up the cereal, yogurt, or type of fruit, the combinations are endless (or at least enough to keep me from getting bored by the end of the summer!).