Blueberry Pie Oatmeal Parfaits With Brulee Topping – a delicious recipe with Fresh Blueberries, Water, Brown Sugar, Orange Zest, u00bc, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the blueberry sauce:
2
In a small saucepan add all of the ingredients for the blueberry sauce.Bring the ingredients to a boil. Give the blueberries a quick mash with a potato masher and then turn the heat down to low so that the sauce is simmering. Let the sauce simmer for about 10 minutes.
3
For the oatmeal:
4
In a medium sized saucepan add all of the oatmeal ingredients and bring the oatmeal to a boil. Turn the heat down to medium low and let the oats simmer for about 3 minutes or until they are thickened. Turn the heat off and cover the oatmeal with a lid for another 3 minutes.
5
For the assembly:
6
In two (oven/broiler-safe) 8-ounce canning jars, glasses, or bowls, start with a spoonful of the blueberry sauce on the bottom. Add a tablespoon of the chopped pecans on top of the blueberry sauce. Add a quarter of the oatmeal mixture to each parfait. Repeat this process once more ending with the oatmeal on top. Sprinkle the top of each parfait with a teaspoon of sugar.
7
Using a kitchen blow torch or setting your oven to broil, brulee the tops of the parfaits until they are golden brown and crisp.
267
kcal
Calories
6
g
Fat
48
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: FOR THE BLUEBERRY SAUCE:, 1 cup Fresh Blueberries, 2 Tablespoons Water, 1-1/2 Tablespoon Brown Sugar, and more.
Yes, Blueberry Pie Oatmeal Parfaits With Brulee Topping falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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