Balsamic Blueberry Breakfast Parfait
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
2 cans Oregon Fruit Blueberries
5 TBS pure maple syrup, divided
2 tsp balsamic vinegar
3 cups plain Greek or grass-fed yogurt
½ cup chopped pecans
- Drain the blueberries. In a large skillet, heat the blueberries, 2 tablespoons maple syrup, and the balsamic vinegar over medium heat until the blueberries just start to break down and form a purple syrup, 4 to 8 minutes. Remove from the heat and allow to cool to room temperature, 5 to 10 minutes.
- Meanwhile, stir together the yogurt and 3 tablespoons maple syrup. In four 2-cup mason jars or glasses, layer 1/2 cup yogurt, a large spoonful of berries with syrup, and 1 tablespoon chopped pecans, then another ¼ cup of yogurt, more berries, and more pecans. Top with a sprinkle of cinnamon.
Cover with a lid and refrigerate for 2 to 3 days. Use other berries in place of the blueberries (raspberries, blackberries, or boysenberries), and other nuts in place of the pecans (walnuts, pistachios, or almonds).