I hate to see a weekend go by so fast. Sometimes I wish we would adhere to a 3-day weekend and a 4-day workweek. Productivity would increase (my opinion) because the week wouldn’t drag on and on. But here we are on Monday morning wishing the week hadn’t started quite yet.
The weekends are about quality family time, lounging around the house, running meaningful errands and more elaborate breakfast options. During the week we are typically on the go and on the weekends it’s about bacon, toast, quiche, cinnamon rolls, breakfast casseroles and other items.
This toasted hazelnut breakfast parfait is perfect for the weekday or weekends. It’s healthy and you can even indulge with a little sprinkle of chocolate on top. Yes, it most definitely needs the cocoa powder on top. This breakfast parfait can be made ahead of time and you can just carry the berries with you if you eat at work.
The yogurt is also paired with some toasted hazelnuts for the top as well as International Delight’s Toasted Hazelnut creamer which is sugar free and fat free. This past week International Delight released a new game called Hazelnut Blitz that can be played on your phone. It’s a lot like candy crush but you don’t have to pay to advance. Plus you get to win prizes! I won’t lie that I actually spent some time playing on this past weekend and I’m on level 4.
Check out the game by clicking here.
ENJOY ~ Meagan
Toasted Hazelnut Breakfast Parfait
- 2 cups plain yogurt
- 1 tablespoon plus 1 teaspoon International Delight hazelnut creamer (sugar and fat free)
- 2 tablespoons chia seeds
- 2 tablespoons chopped hazelnuts
- 1 1/4 cup raspberries
- cocoa powder for topping
In a bowl combine the yogurt, creamer and chia seeds. Stir until well combined and then set aside.
Add hazelnuts to a skillet over medium heat. Toss them in the skillet for about 4-5 minutes and then remove.
Place yogurt in a cup or parfait dish filling halfway. Add some raspberries and then top with another 2 spoonfuls of yogurt. Add the toasted hazelnut to the top and then sprinkle a little bit of cocoa powder to the top.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.