Blueberry & Peach Breakfast Parfait

Start your family’s day off right with this yummy combination of fresh blueberries, homemade granola, and yoghurt.


Photo: Gerri Photography

Blueberry & Peach Breakfast Parfait


  • 1 cup Greek style yogurt, plain
  • 2 tbsp pure maple syrup
  • 1 peach, peeled & thinly sliced
  • 1 quart blueberries, rinsed & drained
  • Granola (makes approx 3 cups)
  • 1 cup rolled oats
  • 1/2 cup sunflower seeds
  • 1/4 cup flax seeds
  • 1/4 cup sesame seeds
  • 1/2 cup unsweetened coconut
  • 2 tbsp coconut oil, melted
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 1?4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 tbsp brown sugar


  1. Preheat oven to 250F.
  2. Combine oats, seeds, coconut, coconut oil, honey, cinnamon, nutmeg & vanilla extract in a bowl. Spread on a cookie sheet and bake in oven for about 55 minutes, until nicely toasted, checking and stirring every 15 minutes. Remove cookie sheet from oven and sprinkle and toss with 1 tbsp brown sugar, then return to oven for five minutes. Remove again and cool. (Extra granola can be kept in an airtight container at room temperature for 2-3 weeks.)
  3. While granola is in oven, combine the yoghurt and maple syrup. Keep refrigerated until needed.
  4. Using a large tablespoon, layer ingredients into 4 parfait glasses or glass bowls. Start with blueberries, followed by granola, then yoghurt. Repeat, this time including peaches with the berries. Continue to layer until the glasses are full. Makes 4 servings.

Author: Jan White

Jan White is a great chef as well as mom to two industrious little boys.

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