Blueberry Purée Breakfast Parfait
Use Purée Blueberry, PONTHIER (1kg) to make this recipe. Blueberry purée gives a breakfast parfait an even fruit layer without watery pockets. Briefly thicken it with chia, then layer with yoghurt and toasted oats for contrast.
At a glance
- Yield: 4
- Preparation: 15 minutes
- Cooking: 5 minutes
- Chilling or freezing: 2 hours
Ingredients
- 300g blueberry purée, thawed
- 2 tbsp chia seeds
- 1 tbsp maple syrup, optional
- 500g thick Greek yoghurt
- 120g rolled oats
- 40g chopped almonds
- 1 tbsp honey
- 1 pinch fine sea salt
Method
- Stir blueberry purée with chia seeds. Taste and add maple syrup only if needed. Chill for two hours.
- Toast oats and almonds in a dry frying pan for five minutes, stirring. Add honey and salt, cook for one minute and cool.
- Divide half the yoghurt between four glasses, followed by blueberry mixture and more yoghurt.
- Add the toasted oat topping immediately before serving.
Why this recipe works
Chia absorbs some free liquid from the purée, creating a layer that stays separate from yoghurt. Cooling the oat mixture keeps it crisp instead of steaming inside the glass.
Practical tips and variations
- Prepare the fruit layer the night before.
- Keep toasted oats separate until serving.
- Use plant-based yoghurt and maple syrup for a dairy-free version, checking labels.
Serving and storage
Refrigerate the yoghurt and fruit layers for up to two days. Store the oat topping airtight at room temperature.
Frequently asked questions
Can I use granola?
Yes. Replace the toasted oat mixture with your preferred granola and add it at serving time.
Why is the parfait watery?
The yoghurt may be thin or the chia may not have had enough time to hydrate.
Can I make it vegan?
Yes. Use plant-based yoghurt and maple syrup, checking each current product label.
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