Dairy-Free {Paleo} Blueberry, Almond and Lemon Breakfast Parfait

One of my favorite places I’ve visited is the Fingerlakes region of NY. When my friend Naomi and I stayed at Pleasant Valley Inn and explored the incredible wineries, farms and sights, we enjoyed a beautiful breakfast that included freshly made yogurt panna cotta. I came home and created my own vanilla bean yogurt panna cotta, and this parfait kind of grew from that inspiration, but it’s even easier. There’s simple elegance in serving a tiny glass dish with layers of pretty ingredients. This blueberry, almond and lemon breakfast parfait is such a treat.

Often during the weekday, breakfast ideas get stale, because we think we have to rush off to our tasks. But these lemon breakfast parfaits can easily be made ahead and stored covered; I suggest you take a few moments and savor them with a cup of coffee and your Bible. Slowing down mornings is such a simple way to start the day with intention! But if you need to run, you can take this pretty breakfast treat with you.

I have a growing collection of glass jars and custard dishes, but I love Weck jars for storing parfaits and puddings and these small Weck jars are the perfect size! I also love these pretty yogurt jars with lids (you can use jars in your Instant Pot), and they’re such a good price!

Serve these pretty yogurt parfaits for a brunch or breakfast in bed. 😉 They look like dessert, but they’re full of healthy ingredients (dairy-free and Paleo friendly, too).

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Dairy-Free Blueberry, Lemon and Almond Parfaits

These pretty paleo breakfast parfaits are elegant enough to serve at a brunch for guests, but simple enough that kids can make them for a weekday breakfast. This version makes four servings so store them in the fridge and eat them all week! Make them your own with any combination of seeds, nuts, fruit and granola.

Author: Angela Sackett | Everyday Welcome

Ingredients

• 4 cups coconut milk yogurt
• 1 teaspoon almond extract
• Zest of 1 lemon
• 2 cups fresh blueberries
• 1 cup slivered almonds toasted

Directions

1. Whisk together yogurt with almond extract and lemon zest, reserving a small amount for garnish.
2. Scoop ½ cup yogurt into the bottom of four clear glass serving dishes.
3. Sprinkle each with ¼ cup blueberries and ¼ of almonds.
4. Top each with ½ cup yogurt mixture; finish with remaining blueberries and almonds.
5. Garnish with remaining lemon zest.

Maybe this weekend, try these lemon breakfast parfaits! Surprise the ones you love and save a few to enjoy as a weekday dairy-free breakfast treat.

• Looking for more inspiration?
• Try this Air Fryer Sweet Potato Hash with Bacon
• Enjoy sticky, crunchy Pumpkin Spice Grain-Free Granola
• This Mojito Keto Smoothie is amazing!

This recipe was first shared with Gluten Free Living Magazine.

What’s your favorite breakfast treat?

Inspiring (pretty & delicious) welcome,

Angela