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)
[cooked-sharing]
Overnight Oats
1 cup (90g) old-fashioned rolled oats
1 cup (250 mL) almond or other plant-based milk
1 tablespoon chia seeds
1 tablespoon nut butter
1 tablespoon maple syrup
fresh raspberries
Raspberry Chia Compote
1 cup fresh or frozen raspberries
1 tablespoon orange juice
1 teaspoon chia seeds
1
Combine all ingredients in a lidded jar or bowl and let sit in the fridge for five hours or overnight.
2
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.
3
Layer oats with raspberry compote, top with fresh fruit and serve. Can store in the fridge for up to three days.
CategoryBreakfast, Desserts and Sweets, Snacks
Ingredients
Overnight Oats
1 cup (90g) old-fashioned rolled oats
1 cup (250 mL) almond or other plant-based milk
1 tablespoon chia seeds
1 tablespoon nut butter
1 tablespoon maple syrup
fresh raspberries
Raspberry Chia Compote
1 cup fresh or frozen raspberries
1 tablespoon orange juice
1 teaspoon chia seeds
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