Vanilla Yogurt Parfaits with Blueberry-Lavender Compote
If you’ve never had the glorious combination of blueberry + lavender together, I’m here to tell you that NOW is the time.
I have to give most (all) credit to my best friend Carolyn for this one. She was telling me about a Greek yogurt bar she sometimes goes to in downtown Toronto, where they offer an incredible wild blueberry + lavender compote that she has become addicted to.
Naturally, I knew I had to make my own version of this magical creation. I dusted off the jar of culinary lavender on my shelf (which I’m always looking for interesting ways to use) and set out to make this delicious compote, which only requires a few simple ingredients.
This couldn’t be easier to make, and it’s absolutely incredible with yogurt + my homemade granola (as I’ve done here) or combined with peanut butter on toast (YES). I bet it would be next-level on top of vanilla ice cream. Get creative with using it! The lavender flavour adds a wonderful floral complexity without being overpowering, so the options are plenty. Enjoy loves!
- 2 c. frozen wild blueberries
- 2 tbsp. pure maple syrup
- 1 tbsp. chia seeds
- 2 tsp. fresh lemon juice
- ½ tsp. dried culinary lavender
- 1 c. yogurt of choice (I love Skyr or Yoso coconut yogurt)
- 1 tbsp. chia seeds
- 2 tbsp. vanilla nut milk
- 1/2 tsp. vanilla extract
- ½ c. almond butter granola
- Almond butter for topping, if desired
- To make your compote, heat the blueberries in a small saucepan over medium. Let them cook for 5-10 minutes, using a spoon or fork to break down the blueberries until you have a liquid.
- Add your maple syrup, chia seeds and lavender and stir. Cook for an additional 5 minutes to thicken everything up. Remove from the heat and stir in your lemon juice. The mixture should look fairly thick and chunky. Set aside – it will continue to thicken as it cools.
- Whisk together your yogurt, chia seeds, nut milk and vanilla. Let this mixture sit for at least 10 minutes (or up to a several hours) to thicken.
- To build your parfaits, layer 1/4 c. of the yogurt mixture to the bottom of a mason jar. Add a few big spoonfuls of the blueberry compote, a few fresh blueberries, and 2 tbsp. of granola. Top with almond butter if desired. Repeat this process until the jar is full, and do the same with a second mason jar to make 2 parfaits.
- Parfaits can be stored in the fridge for a few days, and the leftover compote will last a week and a half in a sealed jar in the fridge.