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Lemon Curd and Blueberry Compote Breakfast Parfaits

5 from 1 reviews

Ingredients

Scale

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)

Instructions

  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!

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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