Have you ever been in a café or bakery and saw someone enjoying a delicious parfait and felt a pang of jealously?
Well, now it’s your turn!
Fluffy gluten free Udi’s Gluten Free Double Vanilla Muffins, sandwiched with creamy Chobani Greek vanilla yogurt and fresh strawberries and blueberries.
You don’t need no stinkin’ gluten!
Oh yeah. It’s good.
ALSO easy! This is a super easy breakfast that can even be prepared the night before!
In a mason jar, start with a layer of yogurt. Choose your favorite! I had Greek Vanilla Yogurt on hand, but feel free to mix it up! Next come the berries. Again, feel free to customize the layers to your own tastes. I love fresh strawberries and blueberries when they’re in season. Your third layer is a bit of gluten free vanilla muffin. Then repeat.
I sliced my Udi’s gluten free muffins:
to make the layers. But you could also crumble the muffin for the layers. Your choice! I sliced because it was less messy and helped maintain the layers.
Oh the layers.
I LOVED this breakfast! Full of fiber, protein, and antioxidants, it was like eating a dessert!
And since it’s made in a mason jar, it’s super easy to pop a lid on top and go!
Get ready to see lots of variations on this recipe this summer! Different gluten free muffins, yogurts, fruits – endless possibilities!
Try it. I know you’ll love it!