Place nuts and seeds into a food processor and pulse for a few seconds.
Place blueberries into a saucepan, add the maple syrup and lemon juice on low heat for a few minutes until blueberries have softened. Take off heat. Add to the yogurt and stir through.
To layer the jars, first add the nut crumble, then add a little plain coconut yogurt, passionfruit, the blueberry yoghurt mixture, top with nut crumble, and a little more of the coconut/blueberry swirl. Enjoy!