It’s my turn to provide the snack for Zander’s class at school again–and you know I love those days! Today’s designated snack was noted on the calendar as “yogurt and bananas,” so I decided to make yogurt and banana parfaits, using the following ingredients:
VEGAN YOGURT PARFAITS
– organic vanilla soy yogurt – 2 large cartons
– organic pumpkin flax granola – 1 box
– organic bananas – about 6, sliced
– organic blueberries – 1 small container
(This made about 16 toddler-sized parfaits.)
First, I layered some banana slices and a generous dollop of soy yogurt into the cups (banana, soy yogurt, banana).
Then I spooned on some more soy yogurt and sprinkled on a generous layer of crunchy pumpkin flax granola.
Last, I dropped in a handful of plump, sweet blueberries.
These were quick and easy to make while chatting with a dear friend who was in town last night, and they kept beautifully in the fridge overnight.
When Zander opened the fridge this morning and saw them, he exclaimed, “I want THAT for breakfast!” I told him they were for his snack at school today, to which he responded very enthusiastically, “Mama, you are a good cooker!”
And with those magic words, he won. I promptly opened up the container and pulled out a parfait for his breakfast, grateful that I had made a few extra ones “just incase.”
Below are the rest of the parfaits, on their way to school. I tucked in some extra bananas and about a cup of leftover granola, incase his teachers were feeling adventurous and wanted to let the kids sprinkle on some more granola themselves at snack time.
I LOVE being the mother of a toddler!! 🙂