Ingredients
1 cup Fresh Blueberries
1 cup Old Fashioned Oats
1/4 cups Toasted Chopped Pecans
1- 1/2 Tablespoon Brown Sugar
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Manual grain huller — process home-grown rice, oats, barley
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Manual grain huller — process home-grown rice, oats, barley
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for the blueberry sauce: 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. for the oatmeal: 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. for the assembly: 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. using a kitchen blow torch or setting your oven to broil, brulee the tops of the parfaits until they are golden brown and crisp.