Seed Oil Free Maple-Ginger Blueberry Cream Parfaits
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Learn more →Ingredients
4 servings
For the blueberry compote
- 2 cups fresh blueberries
- 3 tbsp pure maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tbsp water
For the oat crumble
- 1 cup rolled oats
- 2 tbsp pure maple syrup
- 1 tbsp coconut oil, melted
- ¼ tsp ground ginger
- ⅛ tsp fine salt
For the ricotta cream
- 1 ½ cups fresh whole-milk ricotta
- 3 tbsp pure maple syrup
- ½ tsp pure vanilla powder
- ½ cup heavy cream, cold
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Combine the blueberries, 3 tbsp maple syrup, fresh ginger, and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries begin to burst and the liquid thickens to a loose, jammy consistency, about 6–8 minutes. Remove from heat and let cool to room temperature, about 15 minutes.
- 2
While the compote cools, make the crumble. Toss the rolled oats with 2 tbsp maple syrup, melted coconut oil, ground ginger, and salt in a small bowl until evenly coated. Spread the mixture in a single layer in a dry small skillet over medium-low heat and cook, stirring frequently, until the oats are golden and fragrant, about 5–7 minutes. Watch closely, as the maple syrup can cause the oats to brown quickly. Transfer to a plate and spread out to cool completely — the crumble will crisp as it cools.
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