Start your day on a deliciously healthy note with our Blueberry Pomegranate Breakfast Parfait! This vibrant parfait is both visually appealing and nutritionally rich, loaded with antioxidants from the blueberries.

Layered with creamy vegan yogurt and topped with crunchy homemade Granola, this breakfast treat combines texture and taste in every spoonful. Perfect for busy mornings or a leisurely brunch, it is easy to assemble and can be made beforehand.

Whether you’re looking for a quick breakfast option or a refreshing snack, this blueberry pomegranate parfait will energize your day and treat your taste buds. Join us as we explore how to create this delightful and wholesome parfait, which will make your mornings a bit more special.

The new year is moving along pretty fast and if you are like me, I’m trying to make sure I incorporate lots of healthy meals to compensate for all the rich dishes we ate over the holiday period.

Blueberry Pomegranate Breakfast Parfait

Ingredients For Blueberry Pomegranate Breakfast Parfait

  • Gluten-Free Rolled Oats: These provide a chewy texture and nutty flavor, perfect for making gluten-free granola.
  • Maple Syrup: Adds natural sweetness with caramel hints to both the granola and parfait, enhancing the overall flavor profile.
  • Coconut Oil: Used in baking the granola, it imparts a subtle coconut flavor and helps achieve a crisp texture.
  • Ground flax seeds offer a mild, nutty flavor and boost the fiber and Omega-3 content, aiding in binding the granola ingredients.
  • Vanilla: Infuses the granola with warm, floral notes, contributing a comforting aroma and depth.
  • Almond Extract: Adds a robust, nutty essence, complementing the sweet and savory elements of the parfait.
  • Cashews: Provide a crunchy, buttery texture to the granola, offering a delightful textural contrast.
  • Almond Milk: Used to enhance the parfait’s creaminess, it brings a light, nutty flavor that meshes well with the other ingredients.
  • Lemon Juice: Introduces a bright, tangy note to the parfait, enhancing the freshness and balancing the sweetness.
  • Blueberries: These berries add juicy, sweet-tart flavors and a vibrant color to the parfait, enriching both taste and appearance.
  • Pomegranate: Known for sweet-tart arils that offer a crunch and burst of flavor, pomegranate seeds add a pop of color and a nutritious topping.
Blueberry Pomegranate Breakfast Parfait

How to Prepare Your Breakfast Parfait?

For the cashew cream, I rinse and soak the cashews for an hour, discard the water, and rinse again. Then I blended them with almond milk, maple syrup, lemon, vanilla, and a pinch of salt. Omit sugar and vanilla to use as salad dressing. I make it ahead to quickly assemble the parfait in the morning

Other Vegan Breakfast Recipes To Try

  1. Vegan Banana Oatmeal Pancakes
  2. Tofu Scramble
  3. Green Detox Smoothie

Give this Blueberry Pomegranate Breakfast Parfait a shot. It’s incredibly delicious and super easy. Once you try it, you’ll want more!

As always, I would love to hear from you. Feel free to leave any feedback or share your own experience with us in the comments section below.

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Blueberry Pomegranate Breakfast Parfait layered with granola, cashew cream and blueberries and pomegranate

Blueberry Pomegranate Breakfast Parfait

This quick and easy blueberry pomegranate breakfast parfait is ready in minutes. It is made with healthy and crunchy homemade granola, cashew cream, blueberries, and pomegranate. It is vegan, gluten-free, and contains no refined sweetener.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: blueberry parfait, blueberry pomegranate parfait
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2 People
Calories: 1067kcal


  • 2 cups Gluten-Free Rolled Oats
  • 1/4 cup plus 2 tablespoons maple syrup
  • 2 tablespoons coconut oil melted
  • 2 tablespoons ground flax seeds
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

Cashew Cream

  • 1 cup cashews rinse and soak for about 1 hour
  • 1/2 cup almond milk
  • 3-4 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup blueberries
  • 1/4 cup Pomegranate arils


  • 1/2 cup blueberries
  • 1/4 cup Pomegranate arils


  • Preheat oven to 300 degrees F. Please prepare the baking sheet with parchment paper that has been lightly sprayed with oil.
  • Combine maple syrup, coconut oil, flax seeds, vanilla, almond extract, and salt in a large bowl. Add rolled oats and stir until fully coated.
  • Pour the oatmeal on a baking sheet and spread it thinly. Bake for 1 hour, turning halfway.

For The Cashew Cream

  • Drain and rinse cashews. Place cashews and the remaining ingredients in a high-speed blender and process until smooth and creamy.

To Assemble

  • Place cashew cream at the bottom of the serving cup; next, place 1/2 cup granola on top. then add more cashew cream, and finally, top with blueberries and pomegranates.


Calories: 1067kcal | Carbohydrates: 134g | Protein: 25g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Sodium: 540mg | Potassium: 1022mg | Fiber: 14g | Sugar: 54g | Vitamin A: 20IU | Vitamin C: 8mg | Calcium: 241mg | Iron: 8mg