A S’mores Breakfast Parfait

Recipe by Tonya Staab at



For the granola:

1/3 cup rolled oats (not the instant kind)

1/4 cup roughly chopped hazelnuts

1/4 cup roughly chopped Shredded Wheat Frosted S’mores Bites

2 tbs coconut flakes

1 tbs coconut oil

1 tbs hazelnut spread

For the parfait:

Homemade granola (using recipe above, divided in half)

8oz vanilla yogurt

8oz coconut yogurt

2 tbs Hazelnut spread

Coconut flakes

Shredded Wheat Frosted S’mores Bites


Preheat the oven to 275F and line a baking tray with parchment paper.

Combine all of the ingredients for the granola in a bowl and then spread onto the parchment paper. Bake for 15 minutes, mix with a spoon a little, then spread it out again, and bake for a further 15 minutes. During the last 10 minutes pop a few of the Shredded Wheat Frosted S’mores Bites onto the baking tray too.

Set the granola aside to cool completely before using or storing. If using straight away divide it in half. Place about 3/4 of the mix into the bottom of each glass leaving the last bit for topping at the end.

Combine the vanilla yogurt and hazelnut spread in a bowl, again divide into 4 parts. Spoon one part into each of the glasses, then top with a little more granola, coconut yogurt, and coconut flakes. Add one more layer of the hazelnut yogurt mixture, and then top once more with granola and coconut. Top with Shredded Wheat Frosted S’mores Bites.


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