Mason Jar Blueberry Yogurt Parfait

Did anyone make the New Years resolution to eat better? Well if you did, then I am sure you have heard a lot about how important it is to get a healthy breakfast. I am one of those people who love breakfast food (breakfast lovers: you know who you are) so I typically have no problem making myself a nice breakfast in the morning to fuel my day.

Despite all of my love for the first meal of the day, I had a lot of difficulty last week trying to get myself breakfast! I have had to get out the door super early (5:15am), and I was struggling to throw together something to eat that could satiate my hunger and give me energy to make it through the morning. That is, until I thought up this little yogurt parfait here.


“Today I will be happier than a bird with a french fry”…because I have this delicious yogurt parfait!


Part parfait, part overnight oatmeal, this breakfast-to-go has it all: whole grains, fruits, and protein. I know I am super late jumping on the mason jar train, but I am so glad I did. This is just the cutest little breakfast I have ever seen! And this mason jar packs a filling and nutritious punch. If trying to get a healthy breakfast to-go is your challenge, then look no further than this adorable and customizable start to the day.

Mason Jar Blueberry Yogurt Parfait (serves 1)


  • 1/2 cup plain Greek yogurt
  • 1/2 cup vanilla Greek yogurt (or any yogurt flavor of your choice!)
  • 1/2 cup rolled oats
  • 1/4 cup blueberries (or any fruit of your choice!)
  • Ground cinnamon
  • Mason jar


  1. The night before: layer the yogurt, berries, and oats into the mason jar in whatever order you would like. Sprinkle cinnamon over the top, if desired. Cover mason jar with lid and store in the refrigerator.
  2. The next morning: grab your mason jar out of the fridge, grab yourself a spoon, and have breakfast whenever you’d like!

Nutritional Information:

  • Calories: 250
  • Protein: 21g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Sugars: 25g
  • Calcium: 348 mg
  • Potassium: 499 mg
  • Sodium: 134 mg





Strawberry Yogurt Scones

I do not simply turn away from $1 boxes of strawberries. That would just be silly. But, I will say there is usually a reason that said strawberries are being sold for such a reasonable price. Namely: they are 5 seconds away from going bad.

This leaves me with one of three options: (1) Let the strawberries that I don’t consume go bad in the back of my refrigerator, (2) Eat the whole box of strawberries in one sitting, or (3) use the strawberries craftily in a recipe.

I hope you know by this point I chose Option #3. And I decided upon scones as my baking good of choice.


These scones are full of strawberry flavor and light in texture. They store well in the refrigerator and can be reheated whenever a craving for a baked good hits. Scones taste fantastic when warmed and slathered with melting butter. If strawberries are not your fruit of choice, simply sub them out for whatever you have on hand (I personally cannot wait to create a mixed berry version).


Now you never have to pass up a deal on berries ever again!

Strawberry Yogurt Scones (Makes 8 scones)

Adapted from The Sweet {Tooth} Life


1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup sugar
1/4 tsp. salt
4 tbsp. cold butter, cubed
3/4 cup plain yogurt (greek or regular)
2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped strawberries
  1. Preheat oven to 425.
  2. Stir together flours, sugar, and salt.  Cut in butter.
  3. In another bowl, whisk yogurt, powder, and soda until frothy.  Stir into flour mixture until just combined.  Add strawberries.
  4. Knead on floured surface 3-4 times and then shape into circle.  Cut into 8 wedges and place wedges on baking sheet.  Bake for 12-14 minutes or until tops are golden.  Serve warm.
Notes:  These are best if eaten within a day or two. If serving the next day, store in airtight container.  To reheat, set scones in a preheated oven (about 350) for 2-3 minutes. Or if you’re lazy like me, microwave for 20-30 seconds.

Lemon Blueberry Bread

I must apologize it really has been too long.

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LUCKILY, I come bearing a bundle of delicious recipes! Between travelling for Thanksgiving, getting busy with work, and trying to make sure I still get enough sleep (I am one of those people who need a minimum of 7 hours, non-negotiable), cooking has really gone out the window. No more, people! No more! I am back and cooking/baking up a storm for Christmas!

For me, the time starting with Thanksgiving and leading up all the way through New Years is simply the most cheerful time of the year for me. I wouldn’t say it’s when I am the happiest (for me that time is summer: a season of sunshine, beaches, and ice cream) overall, but the general merriment in the month of December is absolutely contagious!

Anyways, general cheerfulness for me leads to baking. I really like baking and cooking for other people during the holidays. And I decided to start this culinary marathon with a recipe I have yet to try before: a Lemon Blueberry Yogurt Loaf.

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It’s all thanks to Christina over at Sweet Pea’s Kitchen. She whips up some of the tastiest recipes, and this one is no exception! It’s flavorful, it’s packed with antioxidant-bearing blueberries, and the texture is perfect for a quick bread. The tartness of the lemon is a nice touch, and I would be prepared to make another batch right away because these loaves will go fast!

Get the recipe here.