BC Blueberry Lemon Overnight Oat Parfait
BC Blueberry Lemon Overnight Oat Parfait
| Prep Time: 20 minutes | Cook Time: 10 minutes | Portions: 24 |
Ingredients
BC Blueberry Compote
- 4 cups frozen BC blueberries
- ½ cup granulated sugar
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp cornstarch dissolved in 2 tbsp cold water
Lemon-Vanilla Overnight Oats
- 6 cups old-fashioned rolled oats
- 6 cups whole milk (or oat milk for dairy-free)
- 1½ cups plain Greek yogurt, 2% or full-fat
- 4 tbsp honey or pure maple syrup
- 3 tbsp lemon zest
- 2 tsp pure vanilla extract
- ½ tsp fine salt
Parfait Assembly
- 24 × 10 oz clear cups or mason jars
- 3 cups plain Greek yogurt (2 tbsp per cup, middle layer)
- 3 cups house or commercial granola
- 2 cups fresh BC blueberries
- Lemon zest for garnish (optional)
Instructions
BC Blueberry Compote
- Combine frozen blueberries, sugar, lemon juice, and lemon zest in a medium saucepan over medium heat.
- Bring to a gentle simmer, stirring occasionally, until blueberries soften, approximately 6–8 minutes.
- Stir in cornstarch slurry and cook for an additional 2 minutes until the compote thickens and coats the back of a spoon.
- Remove from heat and cool to room temperature. Store in a labeled and dated container at 40°F or below for up to 7 days.
Lemon-Vanilla Overnight Oats
- Combine rolled oats, milk, Greek yogurt, honey, lemon zest, vanilla, and salt in a large mixing bowl. Stir until fully incorporated.
- Divide into hotel pans or large sealed containers, label and date. Refrigerate for a minimum of 6 hours or overnight until thick and creamy. Keep at 40°F or below through service
Parfait Assembly
- Spoon 3 tbsp of BC blueberry compote into the base of each cup.
- Add ¼ cup overnight oats over the compote.
- Spoon 2 tbsp of plain Greek yogurt as a middle layer.
- Add another ¼ cup of overnight oats on top of the yogurt.
- Finish with 2 tbsp blueberry compote, 2 tbsp granola, and 3–5 fresh BC blueberries on top.
- Garnish with a pinch of lemon zest if desired. Cover, label, and date each portion. Store refrigerated at 40°F or below. Discard any portions held beyond 24 hours.
Flatbread Assembly
- Preheat flatbreads on a 375°F grill or oven rack for 2–3 minutes until warmed and lightly crisped.
- Spread or pipe 2 oz of whipped goat cheese across each flatbread. Drizzle with 1 tbsp blueberry-balsamic reduction.
- Layer 2 slices of prosciutto over the cheese. Add a small handful of arugula, 2 tbsp fresh BC blueberries, and 3–4 candied walnuts.
- Drizzle lightly with olive oil and finish with a pinch of flaky sea salt. Serve immediately.
Recipe Tip
This parfait is designed for 24-hour batch production in grab-and-go coolers. Use 12 oz mason jars for an upscale café presentation.
For a seasonal variation, swirl the blueberry compote through the oat layer before refrigerating for a marbled visual effect. The overnight oat base works with oat milk for a dairy-free option — no other formulation changes required.
