Let’s celebrate spring with these colorful Matcha Strawberry Parfaits! Whether you enjoy them as an elegant breakfast, a nourishing dessert, or a post-workout snack, the colors and flavors are sure to put you in the spring spirit. Sweet strawberries are the perfect complement to grassy matcha green tea, and a Super Green OHi Wholesome Bar adds delicate crunch to complement the creamy yogurt. Bonus: these will work great for meal-prep too!
(For one breakfast-sized parfait; divide in half for dessert parfaits. Multiply as needed for meal prep or to make numerous minis)
- ½ c vanilla or plain yogurt of choice
- Optional dash of honey or maple syrup if you use plain yogurt
- ¼ - ½ tsp matcha powder (note: this is a powdered green tea that you can find online and at specialty grocery stores)
- 4-6 strawberries
- 1 Super Green OHi Bar
- In a small mixing bowl, mix your yogurt, optional sweetener, and matcha powder. Keep stirring until the matcha is fully incorporated and you have a light green color.
- Give the yogurt a taste and adjust as you see fit. You can add more matcha if you really love it, or add a bit of sweetener if the matcha is too strong.
- Dice up the strawberries, saving a few larger pieces to garnish the top of the parfait.
- Cut the OHi bar into small pieces.
- Assemble the parfait in a tall glass, layering the ingredients however you like (which may depend on the size and shape of your glass). Or for meal prep, assemble in a small jar with a lid.
- Finish the parfait with a dollop of matcha yogurt, some large strawberry slices, and a few OHi Bar crumbles.
- Keep it vegan by choosing a plant-based yogurt.
- Keep it free of refined sugar by adding a dash of maple syrup or honey to plain yogurt, or keep it free of any added sugar by omitting the sweetener entirely.
- Change up the berries. Matcha is great with all berries, so you can easily sub in blueberries, raspberries, or blackberries based on what’s in season.
- Can’t find matcha? No problem! Mix some grated fresh ginger into the yogurt instead.
- Make numerous mini parfaits as elegant side dishes for a brunch party by using very small glasses and a quarter of the recipe per glass.
About the Guest Blogger
Lee Corbett is a recipe creator, food photographer and author of The Rogue Brussel Sprout blog. She is passionate about creating nourishing plant-based recipes that are colorful, seasonal and celebrate fruits and veggies in all their glory. You can see all of her creations on Instagram (@TheRogueBrusselSprout) and on her blog (www.TheRogueBrusselSprout.com).