Lemon Curd and Blueberry Compote Breakfast Parfaits

Lemon Curd Blueberry Compote Parfaits | Lexi's Clean Kitchen

This Lemon Curd and Blueberry Compote Breakfast Parfait is a fabulous on-the-go breakfast option! It has all of my favorite flavors and textures in one hearty breakfast parfait! Plus they’re gluten-free, optionally dairy-free and so delicious! Creamy lemon curd, sweetened-just-right blueberry compote, nutritious chia pudding, and crunchy granola! Made in partnership with Wyman’s Wild Blueberries.

Lemon and blueberry breakfast parfaits in a jar with a spoon in it.

Healthy Blueberry and Lemon Breakfast Parfait

These breakfast parfaits are such a fun and nutritious treat to have for breakfast! Tart lemon, sweet blueberries, creamy and chia pudding make for awesome protein-packed fuel for your morning. While there are a few steps needed to make this recipe, these breakfast parfaits will last for nearly the whole week in the refrigerator so they make the perfect meal prep.

A spoonful of lemon and blueberry breakfast parfaits in a jar.

I am so excited to partner with my friends at Wyman’s today to bring you this nutritious and delicious breakfast option! Wild blueberries are smaller and have more antioxidants than domesticated blueberries, and 2x the antioxidant power! Wyman’s prides itself on harvesting wild blueberries, which are picked fresh and immediately frozen to maximize health benefits to consumers.

Wyman’s Wild Blueberries have no added sugars, preservatives, sodium, or starches and since they are smaller and more compact, you get more wild blueberries per pound!

Layers of Lemon and blueberry breakfast parfaits in a jar.

If you like this blueberry recipe, check out these others:

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Lemon Curd and Blueberry Compote Breakfast Parfaits


Yield 8
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Recipe Type: Breakfast


Author: Lexi
Scale This Recipe

Ingredients

Blueberry Compote:

  • 3 cups Wyman’s Frozen Wild Blueberries
  • 1 tablespoon plus 1 teaspoon honey
  • 1 tablespoon lemon juice

Chia Pudding:

  • 1 cup unsweetened cashew milk, or any nut milk of choice
  • 1/4 cup chia seeds
  • Optional: 2 teaspoons honey

Other Ingredients:

  • 1 batch gluten-free granola
  • 2 teaspoons lemon zest for garnish
  • 1/2 cup Wyman’s blueberries
  • 2 cups plain Greek yogurt (optional)

Directions

  1. Lemon Curd: Make the lemon curd as directed here.
  2. Blueberry Compote: Heat all blueberry compote ingredients in a small saucepan over medium-low heat. Let simmer for 10-15 minutes until most of the liquid has evaporated. Taste and adjust lemon and sweetener as desired. Once done, take off heat and let cool before pouring into a small mixing bowl.
  3. Chia Pudding: Mix the chia seeds, milk, and sweetener. Shake and place in the refrigerator for 2-5 hours.
  4. Assemble: Divide the lemon curd, blueberry compote, chia pudding and Greek yogurt (if using!) among 8 4-ounce containers or 4 8-ounce containers. Top with granola and lemon zest and either eat right away or store in the fridge for later!

Recipe Notes

  • The lemon curd recipe makes more than what you need. Save the rest of the lemon curd for more delicious treats! We love using it in our lemon bars, top it with whipped coconut cream and berries for a fun no-bake treat, or even as a topping on our favorite Fluffy Paleo Pancakes!
  • This will keep in the refrigerator for up to 5 days.

Nutrition

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0.0 rating

Lemon Curd and Blueberry Compote Breakfast Parfaits


Yield 8
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Recipe Type: Breakfast


Author: Lexi
Scale This Recipe

Ingredients

Blueberry Compote:

  • 3 cups Wyman’s Frozen Wild Blueberries
  • 1 tablespoon plus 1 teaspoon honey
  • 1 tablespoon lemon juice

Chia Pudding:

  • 1 cup unsweetened cashew milk, or any nut milk of choice
  • 1/4 cup chia seeds
  • Optional: 2 teaspoons honey

Other Ingredients:

  • 1 batch gluten-free granola
  • 2 teaspoons lemon zest for garnish
  • 1/2 cup Wyman’s blueberries
  • 2 cups plain Greek yogurt (optional)

Directions

  1. Lemon Curd: Make the lemon curd as directed here.
  2. Blueberry Compote: Heat all blueberry compote ingredients in a small saucepan over medium-low heat. Let simmer for 10-15 minutes until most of the liquid has evaporated. Taste and adjust lemon and sweetener as desired. Once done, take off heat and let cool before pouring into a small mixing bowl.
  3. Chia Pudding: Mix the chia seeds, milk, and sweetener. Shake and place in the refrigerator for 2-5 hours.
  4. Assemble: Divide the lemon curd, blueberry compote, chia pudding and Greek yogurt (if using!) among 8 4-ounce containers or 4 8-ounce containers. Top with granola and lemon zest and either eat right away or store in the fridge for later!

Recipe Notes

  • The lemon curd recipe makes more than what you need. Save the rest of the lemon curd for more delicious treats! We love using it in our lemon bars, top it with whipped coconut cream and berries for a fun no-bake treat, or even as a topping on our favorite Fluffy Paleo Pancakes!
  • This will keep in the refrigerator for up to 5 days.

Nutrition

Loading nutrition data...

This post is sponsored by Wyman’s of Maine. All opinions are always, 100% my own!

15 comments
July 26, 2017

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15 Responses

  1. Last year when I was in London I had a version of lemon curd chia seed pudding and I’ve been dreaming about it ever since. I’m just going to have to try out this recipe to make my dreams become reality now.

  2. I would love to make this recipe but am unsure on somebody of the directions. For the chia pudding you just mid the cashew milk with the chia seeds and that’s it? And where do you get the lemon curd from! Are the blueberries sold in stores ‘

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