Fourth of July Parfait

We love this red-white-and-blue breakfast combo! But if you like, feel free to substitute a cup of Stone-Fruit Salsa for the berries.

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Hands-on time: 20   |    Total time: 20   |    Makes: 2 Servings


Measuring cup
Small pot
Wooden spoon
Lidded container
Large Spoon
2 glasses


1⁄2 cup steel-cut oats
1 cup water
pinch of salt
1⁄2 cup plain yogurt
2 teaspoon real maple syrup or honey
1⁄2 cup fresh or frozen blueberries or blackberries
1 cup chopped fresh or frozen strawberries or raspberries


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the oats, water, and salt in a small pot and turn the heat to high. As soon as the water comes to a full, rolling boil – where it’s still bubbling even if you stir it – turn the heat down to low and cook 10 minutes, stirring occasionally so the oatmeal doesn’t stick to the bottom. Set aside to cool to room temperature and then put into the lidded container.
  2. Add the yogurt and honey or maple syrup and mix well. Cover and refrigerate overnight.
  3. Divide the blueberries between 2 glasses and top each with half the oatmeal-yogurt mixture. Press the mixture down with the back of the spoon, then top each with half the strawberries. Serve right away or cover and refrigerate up to 4 hours.

Steel-cut oats are simply coarsely chopped whole oats that cook up chewy and nutty. The more typical rolled or “old-fashioned” oats are whole oats that have been steamed, rolled flat, and toasted. Both are delicious. No steel-cut oats? No problem! Stir together 1/2 cup rolled oats and 1/2 cup milk, then proceed with step 2.