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Lemon Blueberry Crumble Parfaits

A cozy, protein-packed treat that tastes like dessert but totally works for breakfast. Layer warm lemon blueberry crumble with cool lemon honey Greek yogurt for a dreamy combo of flavors!
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Course Breakfast
Cuisine American
Servings 8

Ingredients
  

Blueberry Base

  • 4 cups frozen blueberries
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/3 cup water
  • 1 tbsp tapioca starch or cornstarch

Crumble Topping

  • 3/4 cup gluten-free rolled oats
  • 3/4 cup gluten-free flour
  • Sub options: almond flour oat flour, or regular all-purpose if not gluten-free
  • 3/4 cup coconut sugar
  • 1/2 cup melted butter
  • 1 tsp cinnamon

Lemon Honey Greek Yogurt

  • 48 oz plain nonfat Greek yogurt or 6 cups
  • 6 tbsp honey adjust to taste
  • 1 tbsp vanilla extract
  • 1 1/2 tsp lemon zest
  • 6 tbsp lemon juice

Let's Make It
 

  • In a 9x13 baking dish, mix together blueberries, lemon zest, lemon juice, water, and tapioca or cornstarch. Stir until well combined.
  • In a bowl, combine oats, flour, coconut sugar, melted butter, and cinnamon until crumbly.
  • Sprinkle the mixture evenly over the blueberry base.
  • Bake uncovered at 350°F for 20 minutes, until the topping is golden and the blueberry filling is bubbling.
  • In the meantime make the greek yogurt by whisking everything together in a large bowl until smooth and creamy. Keep chilled until ready to layer.
  • Assemble the Parfaits
    In cups or jars, layer warm (or cooled) blueberry crumble with a generous scoop of lemon honey yogurt. Repeat layers and top with extra crumble or fresh berries if desired.
Keyword blueberry crumble, easter dessert, healthy dessert, lemon blueberry, lemon blueberry parfaits