Healthy fast food

I have three goals for breakfast:  1)  eat fruit, 2) eat protein, 3) make it fast. These breakfast jars of fresh mango, raw honey yogurt, coconut milk-simmered quinoa and granola are the perfect trifecta for deliciously meeting my breakfast needs. I was inspired by Jessica's roasted blueberry coconut quinoa parfaits at How Sweet It Is.

Make in volume

I make 12 jars at a time. It sounds like a lot, but they go fast. The beauty of making these in quantity is you have a stockpile of healthy grab-and-go breakfasts and snacks. Don't make more than you can eat in about 5 days. Amazon sells great screw-on lidded 8.5 ounce canning jars that are perfect.

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Make from scratch or buy pre-made ingredients

You can make these jars really quickly by using store-bought greek yogurt, store-bought granola and by skipping the toasting step when cooking the quinoa as it adds an extra 5 minutes. Or you can use my homemade raw honey yogurt and toast the quinoa for extra flavor.

I use my homemade yogurt because store-bought just doesn't compare. I use store-bought granola because there are so many good ones available, but you can make your own. You can cook the quinoa in coconut milk or cow's milk, depending on which liquid best suits your dietary needs. The key is to use 2 parts liquid to 1 part quinoa. If you are using coconut milk, use regular not lite coconut milk. I dilute the coconut milk slightly so I use only one can (rather than 1 can and part of a second can).

Have fun with variations

Mango adds flavor and nutrition to the breakfast jars and pairs nicely with coconut. You can play with a number of fruits and nuts, both fresh and roasted. Try fresh or roasted berries, roasted apples and figs, fresh or roasted pineapple, roasted peaches or nectarines. They are all good.

Mango and yogurt breakfast parfaits

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Delicious, protein-rich, fruit-filled breakfasts to go. It doesn’t get better than this!

• Author: Something New For Dinner
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup quinoa, rinsed
• 1 13.5 ounce can of coconut milk (not lite)
• 2.5 ounces water ( to bring liquid volume up to 16 ounces)
• pinch salt
• 1/2 c toasted unsweetened shredded coconut
• 3 mangos, peeled and chopped into chunks
• 1/4 pound of granola
• 4.5 cups raw honey yogurt or plain greek yogurt

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Instructions

1. Toast the quinoa in a pan on medium high heat for about 5 minutes, stirring almost constantly. You will hear the quinoa popping and see it turn golden. Take care not to burn the quinoa. If you do, toss it out and start again, there is no fixing burnt quinoa.
2. Add coconut milk, water and 1/4 cup toasted coconut to pan and bring to a boil. Cover and reduce heat for 15 minutes. Remove from heat and allow to sit for 5 minutes. Fluff with a fork.
3. While quinoa is cooking cut your mango into cubes.
4. Build your jars in the following layers: yogurt, quinoa, a sprinkle of toasted coconut, mango, yogurt and granola. Once all ingredients are in the jars, compress lightly with a spoon to minimize airspace in between ingredients. You should have some airspace in the top of the jar. This is good. It allows you to stir your ingredients up before you eat it.
5. Place lids on your jars and try not to eat all of them the first day. They will keep for about 5 days.