Anytime I make homemade granola, I always start with Bob’s Red Mill gluten free rolled oats! Always. They are the base to all of my granola recipes and enjoyed on a daily basis in our house. Thick, hearty, old fashioned rolled oats. Certified gluten free too, just the way they should be. Last year, I was able to visit the very place where Bob’s Red Mill packages and mixes all of their gluten free products. They go through a vigorous process, where every single batch is tested. All to make sure that gluten free label is 100% accurate. Feels so good to know they take such great care so we don’t have to worry. Thanks, Bob!
Let’s move on to these little breakfast parfaits. Aren’t they so pretty? It starts with a layer of crunchy almond granola, made with my favorite oats. You all know I’m a firm believer in homemade granola. Yep. The granola is then topped with dairy free blueberry yogurt. To make the yogurt extra special, I actually started out with So Delicious unsweetened vanilla coconut milk yogurt and stirred in homemade blueberry sauce and lemon zest. Don’t pass on the lemon zest. It’s a must!
The final toppings can’t be skipped either. Another layer of that granola, a drizzle of the blueberry sauce, a handful of fresh blueberries and your masterpiece is complete. You can make this beautiful breakfast treat the night before so it’s ready to be devoured in the morning. Ready, set, dig right in!
- 1 cup fresh or frozen blueberries
- 2 tablespoon cane sugar or coconut sugar
- 1 tablespoon water
- 1/4 cup brown sugar or coconut sugar
- 2 tablespoons pure maple syrup, room temperature
- 2 tablespoon refined coconut oil, melted
- 3/4 cup Bob's Red Mill certified gluten free rolled oats
- 1/4 cup Bob's Red Mill almond meal/flour
- 1/4 cup sliced almonds
- 1 cup So Delicious Dairy Free unsweetened vanilla coconut milk yogurt
- 1 tablespoon blueberry sauce
- 1/2 teaspoon lemon zest
- 1/2 cup additional fresh blueberries
- To make blueberry sauce, start by placing blueberries, sugar and water in small saucepan.
- Cook over medium-low heat for 5-10 minutes, stirring as blueberries start to burst and sauce thickens.
- Remove blueberry sauce from heat. Strain through fine sieve {optional}. Pour into bowl, cover and place in refrigerator to cool.
- Preheat oven 350 degrees. Line baking sheet with parchment paper.
- In mixing bowl, stir together brown sugar, maple syrup and melted coconut oil. Add oats, almond flour and almonds to brown sugar mixture. Stir to coat.
- Spread granola onto prepared baking sheet. Bake 15 minutes. Stir and continue to bake another 10 minutes.
- When golden brown, remove granola from oven and allow to cool completely on baking sheet.
- In small mixing bowl, stir together coconut milk yogurt, 1 tablespoon cooled blueberry sauce and lemon zest. Place in refrigerator until ready to use.
- To assemble parfaits, add layer of cooled granola to bottom of serving dish. Top with blueberry yogurt and additional layer of granola.
- Garnish with drizzle of blueberry sauce and fresh blueberries. Serve immediately or chill in refrigerator until ready to enjoy.
- Breakfast parfaits can be assembled a day in advance. Store any extra granola in airtight container.
Get a Bob’s Red Mill coupon for a discount on gluten free rolled oats by clicking here!
This post has been sponsored by Bob’s Red Mill. All opinions are my own.
I love the homemade granola. I grew up on it! (+blueberries are my fave) Can’t wait to make this for breakfast!
Yay! Me too!
I always have those gluten-free oats in my pantry so I can’t wait to make this! I love the colors too!
I hope you enjoy it, Megan!