Back to School Breakfast Recipe: Toasted Oat Parfait with Caramelized Wild Blueberries

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I usually put my breakfasts on autopilot. I’m one of those people who can eat the same thing every day with no complaints. But I like to get more creative and add new breakfast ideas to the mix when my daughter Norah heads back to school. She isn’t as excited as me to eat the same thing every day, so I try to mix things up and make breakfast a little special. One go-to strategy for making the morning a little more fun is to break out the Wild Blueberries!

September is when most kids are heading back to school, and it also happens to be National Breakfast Month, so there’s no better time to try out a new breakfast recipe. Being fueled in the morning is so important for focus and concentration, especially for children and teens that start the day super early and have to wait a long time before lunch.

Wild Blueberries make a great addition to any breakfast, not only because they’re delicious, full of fiber and are nutrient rich, but also because they’re food for the brain! Recent research shows that eating Wild Blueberries can help with cognitive function and memory, making them the perfect ingredient for back-to-school breakfasts.

We love my Wild Blueberry Banana Bread, Wild Blueberry Crumb Cake, and Belgian Waffles with Wild Blueberry Mascarpone Cream for weekends and special occasions, but my new favorite breakfast for any day of the week is this Toasted Oat Parfait with Caramelized Wild Blueberries.

 The toasted oats are an easy alternative to granola, and take much less time to prepare (but still provide the same crunch and texture). You can make a big batch of these to keep in the fridge for topping on ice cream, hot cereal, or a bowl of fresh fruit. The protein-packed Greek yogurt will keep the kiddos full, and the caramelized Wild Blueberries will make anyone smile.

This Toasted Oat Parfait with Caramelized Wild Blueberries is a delicious way to make breakfast feel special and help your family stay fueled all morning long.

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Toasted Oat Parfait with Caramelized Wild Blueberries

1 cup yogurt (any flavor)
1 raw oats (I used steel cut quick cooking oats)
1 Tbsp brown sugar
1Tbsp coconut oil or butter
1/3 cup honey
½ Tbsp coconut oil or butter
½ cup Frozen Wild Blueberries

  1. Toast oats in a skillet on medium low heat until they start to get brown and fragrant.
  2. Add coconut oil or butter and brown sugar, stir well to combine. Once browned, turn off heat and set aside.
  3. In a small skillet, heat honey until it starts to simmer and thicken.
  4. Add coconut oil or butter and stir well. After 5-6 minutes of simmering, add frozen Wild Blueberries.
  5. Stir well and allow honey to caramelize the Wild Blueberries, about 1-2 minutes.
  6. Using a slotted spoon, remove the Wild Blueberries from the honey and set aside.
  7. Allow honey to cool while you prepare the parfait.
  8. In each glass layer the oats, the yogurt and the Wild Blueberries.
  9. Top with caramelized honey and serve.

 

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.