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

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Course: Breakfast

Cuisine: American

Keyword: blueberry parfait, blueberry pomegranate parfait

Prep Time: 5

Cook Time: 5

Servings: People

Calories: 1067kcal

Equipment

Ingredients

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

Fruits

1/2 cup blueberries
1/4 cup Pomegranate arils

Instructions

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.

Nutrition