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You are here: Home » Food Preparation » How To Make A Kefir Parfait {an easy, healthy breakfast}

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How To Make A Kefir Parfait {an easy, healthy breakfast}

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How To Make A Kefir Parfait | We view this treat like a salad, and eat it before or after many meals. Load it up with fresh berries, sprouted nuts and seeds, or your favorite superfoods. It is loaded with digestive enzymes and probiotics! | TraditionalCookingSchool.com

What is your idea of a nourishing, delicious breakfast?

Just give me a bowl of this kefir parfait, and I’m all set! This treat starts your day off with digestive enzymes, probiotics, and… a lovely splash of color. 😉

And why limit it to only breakfast?! Enjoy as an afternoon snack, or after dinner, or anytime!

5 from 1 vote
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How To Make A Kefir Parfait (Or Yogurt)

Don't limit this to breakfast only! Enjoy as an afternoon snack, or after dinner, or anytime.
Course Breakfast, Dessert, Snacks
Author Wardee Harmon

Ingredients

  • 1 serving milk kefir or yogurt*
  • fruit raw pureed OR chopped raw fruit, or berries
  • rolled oats soaked and dehydrated
  • nuts and/or seeds; chopped, soaked and dehydrated
  • raisins Or dates, dried figs, or other dried fruit
  • raw honey drizzle
  • ground cinnamon sprinkle
  • ground nutmeg sprinkle (optional)
  • unsweetened shredded coconut

Instructions

  1. Layer all ingredients in a bowl, then enjoy!
  2. Remember to keep all toppings raw (not heated above 115 degrees Fahrenheit) to preserve digestive enzymes.

Recipe Notes

*Make your own raw yogurt.

Also check out these 8 Yummy Ways To Eat Kefir!

How do you like to dress up your morning bowl of kefir?

This post was featured in 90 Nourishing Egg-Free Breakfasts.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Breakfast Breakfast (Gluten-Free) Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Health & Nutrition Healthy Living Recipes Salads Salads (Gluten-Free) Snacks Snacks (Gluten-Free)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Michelle says

    December 11, 2009 at 11:55 am

    I’m a huge fan of raw buckwheat groats, soaked and dehydrated! In fact, what you described is pretty much my daily breakfast. I go back and forth with yogurt/kefir…sometimes I can’t get enough and sometimes I use banana milk instead 🙂
    .-= Michelle @ Find Your Balance´s last blog post… Want a chip? Have a whole bowl. =-.

    Reply
  2. Rebecca says

    December 11, 2009 at 12:27 pm

    Thanks for posting this great idea! I used to have musli with either súrmjólk (similar to buttermilk) or kefir for breakfast every day. Now that I am off oats, my homemade musli is not an option (although I found some spelt musli when I was in Iceland, I want to get some spelt flakes so I can make my own). This is a similar concept.

    By the way, my kefir has become so excellent, it has gotten acclimated just fine and sometimes I just drink it with toast for breakfast. Thanks again for sending me the grains! 🙂
    .-= Rebecca´s last blog post… Turkey Vegetable Soup =-.

    Reply
  3. Sarah Schatz - menus for limited diets says

    December 11, 2009 at 7:12 pm

    This looks so yummy! Lately I’ve been enjoying cranberry raspberry ginger relish in my yogurt. yum!
    Sarah
    .-= Sarah Schatz – menus for limited diets´s last blog post… Why a weekly menu planner makes a great holiday gift for someone on a limited diet =-.

    Reply
  4. Wardee says

    December 12, 2009 at 10:57 am

    Michelle – What a good breakfast! I eat this for breakfast, too, sometimes. It makes a meal for me, but my family usually wants more than this. 🙂

    Rebecca – I’m glad to hear the grains are working so well for you. Kefir is such an amazingly beneficial, and fabulously simple food to keep going. It has changed our kitchen! I have never seen spelt flakes available – where would you get them?

    Sarah – Oh, yumm! I especially love pureed fruits or a fruit relish in my kefir. Around Thanksgiving, when I made my mom’s relish (cranberries, oranges and apples) we ate it in our kefir quite a bit.

    Reply
  5. Rebecca says

    December 12, 2009 at 1:20 pm

    Shiloh Farms carries them:
    http://www.shilohfarms.com/productDetails.php?navid=154&itemNumber=191305

    I’ve seen them at a couple of other places online too, but that’s the one I remember.
    .-= Rebecca´s last blog post… Turkey Vegetable Soup =-.

    Reply
  6. dawn says

    May 9, 2011 at 11:34 am

    We had a friend over for lunch today and I made this for dessert. She was impressed and couldn’t believe how good it tasted! It really hit the spot today, too. My granola wasn’t raw…I don’t have a dehydrator yet unfortunately! But it was amazing yummy!

    Reply
  7. Julie says

    November 7, 2018 at 2:39 pm

    I’m not sure how to soak and dehydrate oats. Please explain!

    Reply
    • Peggy says

      November 8, 2018 at 2:31 pm

      Hi, Julie,
      Here is a basic recipe for soaked and dehydrated oats. Enjoy!
      https://traditionalcookingschool.com/food-preparation/recipes/basic-raw-soaked-granola/
      ~Peggy, TCS Customer Success Team

      Reply
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