To make blueberry sauce, start by placing blueberries, sugar and water in small saucepan.
Cook over medium-low heat for 5-10 minutes, stirring as blueberries start to burst and sauce thickens.
Remove blueberry sauce from heat. Strain through fine sieve {optional}. Pour into bowl, cover and place in refrigerator to cool.
Preheat oven 350 degrees. Line baking sheet with parchment paper.
In mixing bowl, stir together brown sugar, maple syrup and melted coconut oil. Add oats, almond flour and almonds to brown sugar mixture. Stir to coat.
Spread granola onto prepared baking sheet. Bake 15 minutes. Stir and continue to bake another 10 minutes.
When golden brown, remove granola from oven and allow to cool completely on baking sheet.
In small mixing bowl, stir together coconut milk yogurt, 1 tablespoon cooled blueberry sauce and lemon zest. Place in refrigerator until ready to use.
To assemble parfaits, add layer of cooled granola to bottom of serving dish. Top with blueberry yogurt and additional layer of granola.
Garnish with drizzle of blueberry sauce and fresh blueberries. Serve immediately or chill in refrigerator until ready to enjoy.
Breakfast parfaits can be assembled a day in advance. Store any extra granola in airtight container.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/04/gluten-free-vegan-blueberry-breakfast-parfaits.html