There is so much beauty in this breakfast! Parfaits are so beautiful and special, and this blackberry parfait does not disappoint. I love the colors and flavors of wild summer blackberries, and the feeling of having earned every berry with each scratch on my arms and legs from traipsing through the wild brambles! Worth it.
After blackberry picking, I save the best, most ripe berries for topping, and put the rest in a saucepan and cooked them down for 8-10 minutes to make a simple fresh jam, no thickener or sweetener needed. Mixing this jam with yogurt creates just the prettiest pink/purple yogurt!
For more blackberry recipes to maximize your bountiful blackberry harvest, click here.
- 1 oz granola, see notes for making your own
- 1 cup plant-based yogurt
- 2 cups blackberries, or however much you want to use
- handful blackberries, for topping
- Put the blackberries in a small saucepan, mash a bit with a fork or potato masher, and simmer over medium-low heat for 10 minutes. That's it! Refrigerate for later use. It will firm up if left overnight in the fridge.
Assemble the Parfait
- Add about half of the yogurt into a small bowl and mix a spoonful of jam into it, mostly just for the pretty color.
- Layer the pretty yogurt, jam, regular yogurt, granola, and berries in a glass jar or cup.
- Admire, and enjoy!
- I like to make a big batch of blackberry jam at a time, but because there are no sugar or preservatives added, it should not be canned using traditional methods. It does freeze well though! I usually make more than I can eat and freeze it in small jars with about 1/2 inch of room left at the top to allow for expansion.
- For an oil and sweetener free granola recipe, check out my Peanut Butter Granola recipe.
- For a general template and tutorial for homemade granola, click here.
- To make this breakfast gluten-free, be sure to use certified gluten-free oats in your granola.