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 mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: French, gluten-free, healthy, vegan, vegetarian
Servings: 2 people
Author: Elizabeth Emery
- 1⅓ cups coconut or soy yoghurt
- 1⅓ cups granola
- 1½ cups fresh blueberries, plus more for decorating
- 1 teaspoon maple syrup (optional)
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.