Go Back
–+ servings
Image of Blueberry Breakfast Parfait consisting of layers of coconut yoghurt, blueberry compote, granola and fresh blueberries in a glass, with white marble surface in the background.
Print Recipe
5 from 1 vote

Blueberry Breakfast Parfait (vegan & gluten-free)

This simple Blueberry Breakfast Parfait is the perfect meal to start your day. It's gluten-free, refined sugar-free and takes minutes to make!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: French, gluten-free, healthy, vegan, vegetarian
Servings: 2 people
Author: Elizabeth Emery

Ingredients

  • 1⅓ cups coconut or soy yoghurt
  • 1⅓ cups granola
  • 1½ cups fresh blueberries, plus more for decorating
  • 1 teaspoon maple syrup (optional)

Instructions

  • Heat the 1½ cups of blueberries in a saucepan on the stovetop on a medium/low heat.
  • Heat until they are bubbling gently for about 10-15 minutes, or until the berries have completely broken down and you’re left with a thick sauce. Removed from the heat and allow to cool. Add maple syrup to sweeten if so desired (you may not need it).
  • To assemble the parfait, divide half the yoghurt between two glass jars.
  • On top of this, divide half the blueberry compote between the two jars, forming a second
    layer. Repeat this process with the granola.
  • Repeat this process once more with the yoghurt, blueberry compote and granola - using them all up - forming six layers in each glass jar.
  • Add some fresh blueberries to the top of the parfait for decoration, and serve.