Berry boost breakfast parfait for two

Ingredients

Serves: 2

• ⅔ cup (160 mL) large flake oats  
• 1 cup (250 mL) vanilla-flavoured reduced-sugar Greek yogurt, divided
• ¼ cup (60 mL) low-fat milk or unsweetened soy beverage
• ¾ cup (175 mL) fresh or thawed frozen blueberries
• ¾ cup (175 mL) fresh or thawed frozen raspberries
• 2 Tbsp (30 mL) toasted slivered almonds
• 2 Tbsp (30 mL) hemp hearts

Instructions

1. Divide oats into two glasses or medium-sized mason jars.
2. Mix yogurt and milk together and add about ⅓ cup (80 mL) of the mixture to each of the containers. 
3. Mix the berries and add most (reserving a few for the top) on top of the yogurt. Top with the remaining yogurt mixture.  
4. Sprinkle both glasses evenly with remaining berries, almonds and hemp hearts.

• Prep ahead: No time for breakfast? Just prep this recipe in a portable container, and don’t forget a spoon.
• Cooking know-how: To toast the almonds, place in a small skillet over medium-low heat. Cook, stirring often, until fragrant and lightly browned, for about 3-4 minutes. You can make extra for next time. Just portion into an air-tight container and store it in the fridge or freezer.
• Nutrition know-how: Frozen fruits and vegetables have been flash-frozen at their peak of nutrition and so have just as many, if not more, nutrients than fresh.