Strawberry Breakfast Parfait

aka Swiss Breakfast Parfait

Original recipe*:
1 cup oats (quick or old fashioned) uncooked
2 8-oz cartons nonfat or lowfat vanilla yogurt
1 8-oz can crushed pineapple in juice, undrained
2 tbsp sliced almonds
2 cups sliced strawberries**

In medium bowl, combine oats, yogurt, pineapple and almonds; mix well.  Cover; refrigerate overnight or up to a week.  To serve, layer oat mixture and strawberries in 4 parfait glasses.  Garnish with additional sliced strawberries, if desired.  Serve chilled.  Serves 4.

**Or, substitute 2 cups frozen strawberries,thawed, sliced.

*Original recipe from Quaker Oat's 2nd Annual "It's the Right Thing to Do Recipe Contest," by winner, Ann Dwyer from Ft. Collins, CO.

Of course that recipe would never do for a family our size!  Plus ours is a bit more diabetic friendly.  Here's ours:

4 cups oatmeal
1 32-oz carton vanilla yogurt (Mt. Home brand is sweetened with fructose)
1 20 oz can crushed pineapple in juice, undrained
As many sliced strawberries as we can get.

(We add nuts when we serve it - can't wait for kids to grow up enough to want to add them to mix!)

Same preparation.  I make it the night before we eat it.

We always serve this in see-through glasses, even if we have to use the plastic "paper cup" ones, that and use the long handled spoons. Great spring tradition; we had them for Easter 2009 breakfast.

Serves 7 (in our family)

Printable version here.