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Ambrosia Breakfast Parfaits
Sweet mandarin oranges, crushed pineapple, and toasted coconut bring the nostalgic flavors of ambrosia salad straight to your morning routine. Layers of crunchy oat cereal alternate with creamy vanilla yogurt to build a bright, fruit-packed meal. You'll find fresh banana slices and juicy strawberries tucked inside, offering a refreshing contrast to the rich coconut topping. It's a colorful way to start the day that feels like a treat but eats like a balanced breakfast.
Equipment
- Skillet
- Stovetop
Ingredients
- 2 cups Honey Nut Cheerios cereal or Multigrain Cheerios ® cereal
- 2 cups French vanilla low-fat yogurt (from 2-lb container)
- 1 can (8 oz) crushed pineapple in juice, drained
- 1 medium banana, sliced
- 1 can (11 oz) mandarin orange segments in light syrup, drained
- ¼ cup flaked coconut, toasted*
- 4 fresh strawberries, sliced
Instructions
- 1Toast the flaked coconut in an ungreased skillet over medium-low heat for 6 to 14 minutes. Stir frequently until it begins to brown, then stir constantly until golden. Remove from the pan immediately so it doesn't burn.
- 2Stir the vanilla yogurt and drained crushed pineapple together in a small bowl.
- 3Place a quarter cup of cereal into the bottom of four individual parfait glasses. Spoon a quarter cup of the yogurt mixture over the cereal in each glass.
- 4Add another quarter cup of cereal to each glass, followed by an even layer of the sliced bananas.
- 5Divide the remaining yogurt mixture over the bananas. Top each parfait with the drained mandarin orange segments, sliced strawberries, and a sprinkle of the toasted coconut.
Notes
- Make ahead: You can mix the yogurt and pineapple up to a day in advance, but wait to assemble the parfaits until just before eating so the cereal stays crunchy.
- Swap: If you don't have vanilla yogurt, plain Greek yogurt sweetened with a drizzle of honey works beautifully.
- Prep: Drain the pineapple and mandarin oranges very well so the excess liquid doesn't make the parfaits soggy.
Recipe Details
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