Description
A quick and delicious Vegan Breakfast Parfait featuring layers of creamy coconut yogurt, fresh blueberries, crunchy granola, and nuts, sweetened naturally with maple syrup. Perfect for a nutritious start to your day in just 10 minutes.
Ingredients
Scale
Yogurt Mixture
- 2 cups natural coconut yogurt (or any unsweetened plant-based yogurt)
- 2 tbsp maple syrup (optional for sweetness, divided)
- 1 cup fresh or frozen blueberries (or any favorite fruit)
Toppings
- 1 cup nutty granola
- 1/4 cup chopped pecan nuts
- 1/4 cup flaked coconut
Instructions
- Prepare Blueberry Yogurt: Blend 1 cup of coconut yogurt with the blueberries and 1 tablespoon of maple syrup until smooth and combined.
- Prepare Plain Yogurt: In a separate bowl, mix the remaining 1 cup of coconut yogurt with the remaining 1 tablespoon of maple syrup, stirring well for a subtly sweetened plain yogurt.
- Layer Parfait: In serving glasses or jars, start by adding a layer of the plain coconut yogurt, followed by a layer of the blueberry-infused yogurt. Repeat if desired to fill the glass.
- Add Toppings: Sprinkle the top with nutty granola, chopped pecan nuts, and flaked coconut to add crunch and texture.
- Serve: Serve the parfait fresh immediately to enjoy the contrast of creamy yogurt, sweet fruit, and crunchy toppings.
Notes
- Use any favorite fruit such as strawberries, raspberries, or mangoes as alternatives to blueberries.
- For extra sweetness, add more maple syrup or a drizzle of agave nectar.
- You can prepare the blueberry yogurt mixture ahead of time and keep refrigerated for up to 24 hours.
- This recipe is naturally vegan and gluten-free if using gluten-free granola.
- Use frozen berries if fresh are unavailable; thaw slightly before blending.
