Quinoa and Blueberry Breakfast Parfaits with Vanilla Cashew Cream {Grain Free, Dairy Free, Sugar Free, Low Carb}

I love using quinoa as an alternative to oatmeal for breakfasts. You can make it similar to oatmeal, with cinnamon and maple syrup, or with chocolate- my boys’ favorite option, or for a quick, easy, and cool treat you can turn it into a breakfast parfait like this one which features blueberries and vanilla cashew cream.

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If you are looking for low carb, grain free breakfasts, than this is just the recipe for you! And if you are a Trim Healthy Mama follower you can make this recipe sugar free, with stevia. {Want to know what THM is? Check out this overview and one week eating plan!}

This was an amazing breakfast this summer when blueberries were just coming on in Michigan but, if you don’t have fresh berries, frozen work just as well.

To make one parfait you will need:

2/3 cup cooked quinoa

1/2 cup Vanilla Cashew Cream {recipe below}

1 cup fresh or frozen blueberries

Coconut flakes {optional}

Layers:

1/3 cup quinoa

1/4 cup Vanilla Cashew Cream

1/2 cup blueberries

sprinkle of coconut flakes

repeat

I like to add an extra dollop of cashew cream on top just cause it looks prettier that way. 🙂 If you want to make this the evening prior so that you can just grab it out of the fridge, you may want to add some extra cashew milk or pour on some cashew milk in the morning as the cashew cream will harden in the refrigerator.

Vanilla Cashew Cream

1 Cup Raw Cashews

2 Cups Water

1/2 – 2/3 Cup Coconut Sugar or 1 1/2 – 2 Teaspoons Liquid Stevia- start with the lower amounts and taste.

1 Teaspoon Vanilla

Place all ingredients into a high powered blender. Blend on High until smooth, thick, and creamy- this usually takes around three minutes in my blender.

Enjoy!!

Don’t forget to pin the recipe for later!