This scrumptious blueberry parfait recipe includes an oat milk pudding made from coconut sugar for a rich, butterscotch-y sweetness. Layer this delicious pudding parfait in a jar ahead of time, and it’s even perfect for breakfast!
Prep Time:
15 minutes plus chilling time
Cook Time:
30 minutes
Serves:
4
Ingredients
3/4 Cup coconut sugar
2 Tablespoons cornstarch
2 Cups oat milk
2 Teaspoons vanilla extract
2 Packages (11 ounces each) Driscoll's Sweetest Batch Blueberries, divided
Juice of 1 lime
2 Tablespoons water
1/3 Cup chia seeds
Coconut whipped topping
Crushed cookies
1
PLACE 3/4 cup coconut sugar into a medium saucepan.
2
ADD 2 tablespoons cornstarch.
3
WHISK thoroughly to combine.
4
STIR IN 2 cups oat milk.
5
COOK over medium and STIR occasionally until mixture begins to boil, about 10 minutes.
6
REDUCE heat to medium-low and STIR constantly until mixture is thick and coats the back of a spoon, 4 – 5 minutes.
7
REMOVE from heat and STIR IN 2 teaspoons vanilla extract.
8
COVER oat milk pudding and REFRIGERATE until well chilled.
9
PLACE 1 package (11 ounces) blueberries into a medium saucepan.
10
ADD the juice of 1 lime and ADD 2 tablespoons water.
11
BRING to a boil over medium-high.
12
REDUCE temperature to medium-low and SIMMER about 10 minutes or until berries have softened and burst.
13
REMOVE from heat and STIR IN 1/3 cup chia seeds.
14
COVER blueberry jam and REFRIGERATE until well chilled.
15
PLACE a layer of coconut whipped topping on the bottom of each of 4 small jars or tumblers.
16
ADD 2 – 3 tablespoons blueberry jam to each container.
17
ADD 2 – 3 tablespoons oat milk pudding to each container.
18
ADD 3 – 4 blueberries to each container.
19
REPEAT with remaining ingredients until containers are full.
20
SPRINKLE with cookie crumbs and CHILL until ready to serve.
