Banana maple parfait

I went dairy free about a year ago, and one of the things I miss most is greek yogurt as a snack I can use to get extra protein. Because let’s be honest - dairy free yogurt just isn’t the same. It’s not as high in protein, it never tastes as good…so I just avoided it. Until this week. I don’t know why - but I just wanted to give it another shot. And SINCE I knew that I don’t love the yogurt, I wanted to disguise it with other flavors and textures so the yogurt became more of a binding agent to carry all the other ingredients. And this did not disappoint. I don’t love bananas on their own, don’t like the yogurt on its own…but put them together, add some granola and drizzle syrup on it?? It’s perfection.

Ingredients:

• 1 individual container yogurt (150g) - I used Silk Dairy Free Vanilla Almond Milk “yogurt”

• 1/4c (30g) Bob’s Red Mill Maple Sea Salt Homestyle Granola

• Banana (85g)

• Maple syrup (drizzle to your liking)

Instructions:

• 1 use a small mason jar

• Add yogurt to the bottom of the jar

• Slice bananas (or chop them up if that’s your style) and put them on the yogurt until it’s entirely covered.

• Top with granola & drizzle with maple syrup

• Store in fridge for up to 1-2 days (If you want to prep for the whole week - I would leave out the granola and add that when you are about to eat it so it doesn’t get mushy.

• THAT’S IT FRIENDS!!!

ENJOY!!  If you try it, tag me on IG @hannahj28 or comment below with how you made it your own!