Pumpkin Blueberry Breakfast Parfait

Clarissa Yang
by Clarissa Yang
1 serving
5 min

This Pumpkin Blueberry Breakfast Parfait is so easy to make in minutes! It is also great for a healthy meal prep throughout the week. Not only is it gluten-free, but also vegetarian. You have a base layer of pumpkin puree, banana, collagen and honey. Then more layers consisting of gluten-free granola or oatmeal mix, dairy-free yogurt, pumpkin seeds, fresh blueberries and more honey on top. These last in the fridge up to 3-4 days in a tightly sealed container. The texture and flavor combination is insane! So refreshing and filling at the same time. You definitely have to give this a try!

Pumpkin Blueberry Breakfast Parfait
Recipe details
  • 1  serving
  • Prep time: 0 Minutes Cook time: 5 Minutes Total time: 5 min
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  • 7.5 oz pumpkin purée (1/2 of a can)
  • 1 banana
  • 1/3 cup blueberries
  • 1/4 cup pumpkin seeds
  • 1/4 cup gluten-free granola or oatmeal
  • Drizzle of honey (to your desired sweetness)
  • 1/3 cup dairy-free yogurt (I used unsweetened vanilla coconut yogurt)
  • 1 tbsp chia seeds
  • 1 scoop collagen powder (optional)
  • 1/4 cup unsweetened coconut flakes or shredded coconut

In a blender, blend the pumpkin puree, honey, banana and collagen powder until well combined.
In a mason jar or container, add the pumpkin puree blend, then granola/oatmeal mix, yogurt, pumpkin seeds, blueberries, coconut flakes and honey.
Clarissa Yang
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