Lemon Curd and Blueberry Compote Breakfast Parfaits

Prep Time 20 minutes Cook Time 00:20 Total Time 0:40 Serves 8


  • 1 batch lemon curd
  • 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
  • Optional: 2 cups plain Greek yogurt


  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

*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 should keep refrigerated for 1-2 weeks!

© 2017 Lexi's Clean Kitchen. All rights reserved.