Description

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!

  • 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.