A breakfast parfait made by layering cold overnight oats and a simple raspberry compote. Makes enough for one meal-sized serving or two snack servings.
Raspberry Peanut Butter Oat Parfait (Vegan, Gluten-Free)
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Combine all ingredients in a lidded jar or bowl and let sit in the fridge for five hours or overnight.
To make raspberry compote, add fruit and juice to a small saucepan and bring to a boil over medium heat. Lower to a simmer and then mash the fruit, cooking for 10-12 more minutes until mixture is reduced and bubbly. Remove from heat and stir in chia seeds. Cool thoroughly before serving.
Layer oats with raspberry compote, top with fresh fruit and serve. Can store in the fridge for up to three days.
Ingredients
Directions
Combine all ingredients in a lidded jar or bowl and let sit in the fridge for five hours or overnight.
To make raspberry compote, add fruit and juice to a small saucepan and bring to a boil over medium heat. Lower to a simmer and then mash the fruit, cooking for 10-12 more minutes until mixture is reduced and bubbly. Remove from heat and stir in chia seeds. Cool thoroughly before serving.
Layer oats with raspberry compote, top with fresh fruit and serve. Can store in the fridge for up to three days.
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