Forget making breakfast every morning! Meal prep on Sunday and have breakfasts for the whole week! I like to use cinnamon-flavored graham crackers for extra flavor.
Ingredients
- ½ cups chopped rhubarb: 2 piece
- water: 0.25 cup
- pinch salt: 1 piece
- honey: 0.25 cup
- ¼ cups graham cracker crumbs: 1 piece
- vanilla Greek yogurt: 1 container (32 ounce container)
- walnuts: 5 Tbsp (crushed)
Metric Conversion
Stages of cooking
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Combine rhubarb, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Mix in honey and continue stirring until mixture has thickened, 2 to 3 minutes. Remove from heat.
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Line five 12- to 16-ounce jars in an assembly-line fashion. Place 2 tablespoons of the rhubarb mixture into the bottom of each jar. Top each with 2 tablespoons cracker crumbs and 2/3 cup yogurt in that order. Divide remaining rhubarb mixture and cracker crumbs over parfaits and top each with 1 tablespoon crushed walnuts. Seal jars and refrigerate until ready to eat.
