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Camping Cooler Yogurt and Fruit Parfait

Camping Cooler Yogurt and Fruit Parfait

Snack
Prep Time
10min
Cook Time
5min
Servings
3
Calories
265
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Chef's Note

Pair sweet afternoon snacks with whole-milk dairy and fiber to prevent blood sugar spikes and constant grazing.

Tags
snack
camping
yogurt
berries
vegetarian
no-cook
make-ahead
high-protein
Ingredients

  • 16 oz leftover vanilla Greek yogurt

  • 1 cup fresh strawberries

  • 1 cup fresh blueberries

  • 1 tbsp honey

  • 1/2 cup old-fashioned rolled oats

Instructions
  • 1

    Wash 1 cup of fresh strawberries and 1 cup of fresh blueberries. Hull and slice the strawberries.

  • 2

    In a small bowl, toss the sliced strawberries and blueberries with 1 tbsp of honey. Let them sit for 3 minutes to macerate and release their sweet juices.

  • 3

    Heat a small dry skillet over medium heat on the stovetop. Add 1/2 cup of old-fashioned rolled oats and toast, stirring constantly, for 3 to 4 minutes until golden and fragrant. Transfer to a small bowl to cool completely.

  • 4

    Set out three portable, airtight 8-ounce jars or containers. Evenly divide the 16 oz of leftover vanilla Greek yogurt (reserved from Day 2) among the three jars.

  • 5

    Top the yogurt in each jar with the macerated berries and their sweet juices. Secure the lids tightly.

  • 6

    Pack the toasted oats in a separate small zip-top bag or container to prevent them from getting soggy during travel.

  • 7

    To pack for camping, place the sealed yogurt jars upright in your cooler, surrounded by ice or ice packs to keep them chilled. Store the bag of toasted oats in your dry-food bin. Just before eating, sprinkle the crunchy oats on top of the chilled parfaits.

Nutrition Information (per serving)
265
Calories
15g
Protein
30g
Carbs
6g
Fat
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