Blueberry Coconut Crumble Parfait


Coconut Blueberry Crumble Parfait 683x1024 - Blueberry Coconut Crumble Parfait

This breakfast is such a treat! It has the perfect crunch from the granola, and the blueberries and banana add the perfect touch of sweetness. To make gluten-free, just make sure to use certified gluten-free oats and granola. This breakfast is prepared the night before, so you can grab it to go in the morning, or eat it at your leisure at home 🙂

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You can eat this breakfast straight out of the jar, or pour it into a bowl and top it with some cashew butter like I did below:

Coconut Blueberry Crumble 1024x917 - Blueberry Coconut Crumble Parfait Coconut Blueberry Crumble2 1024x1024 - Blueberry Coconut Crumble Parfait


Blueberry Coconut Crumble Parfait

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  • Prep Time: 15 minutes
  • Cook Time: 8 hours
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  1. In a medium mason jar, combine 1/4 cup rolled oats, 1 tsp chia seeds, 1 tbsp coconut and 1/8 tsp cinnamon. Pour in 1/2 cup almond milk and stir. Place in the refrigerator for a few minutes to thicken.
  2. Add 1/4 cup blueberries and 1/4 of a banana on top of the oatmeal mixture.
  3. Add the 1/4 cup of granola on top of the fruit.
  4. Add the remaining oats, chia seeds, coconut flakes and cinnamon. Pour in the remainder (1/2 cup) of almond milk.
  5. Top with the remaining blueberries and banana.
  6. Optionally, add some crushed walnuts or cashew butter on top.
  7. Place the lid on the jar and refrigerate overnight.
  8. Enjoy in the morning.

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