Rhubarb parfait with creamy oats and granola (Vegan & gluten free)

It’s been so long since I posted a breakfast recipe I thought I’d prioritise making one.
The good news is that this one can be eaten for breakfast or as a delicious dessert – two for one!

My rhubarb parfait has layers of creamy oats, seasonal rhubarb, crunchy granola and a luscious coconut layer. Absolutely gorgeous!

There’s enough for two sizeable jars or four minis.

You can use any fruit for the fruity layer, I love the contrast of the sharper rhubarb but cherries, and strawberries are amazing in the summer. Also amazing with frozen berries in the winter.

Enjoy xx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  Overnight preparation time
  30 minutes cook time

Ingredients

For the oat layer;

  • 10 tbsp jumbo oats – I used gluten free

  • 2 tbsp chopped hazelnuts

  • 2 tbsp ground almonds

  • 250ml plant based milk of choice

  • 1/2 tsp almond extract

  • 1/2 tsp vanilla essence

  • 1 tbsp maple syrup

  • 2 tbsp coconut yogurt

     

For the crumble layer

  • 2 tbsp ground almonds

  • 4 tbsp oats

  • 2 tbsp desiccated coconut

  • 2 tbsp almond butter

  • 1 tbsp maple syrup

     

  • For the fruit layer

  • 6 stalks rhubarb chopped

  • 50ml water

  • 2 tbsp maple syrup

     

For the coconut layer

  • 4 tbsp coconut yogurt

  • 1 tsp maple syrup – optional

  • 1/2 tsp vanilla powder or extract

     

  • Toppings

  • Fresh mint

Directions

  1. Firstly combine all the ingredients for the layer in a jar. Mix to combine well.

  2. Pop it in the fridge overnight or for at least 4hrs so that the oats swell.

  3. Pre heat the oven to 180c

  4. Mix the crumble mix together do everything is combined – transfer to a baking tray.

  5. Bake for 10 minutes until lightly toasted. Set aside.

     

  6. Add the rhubarb, maple syrup and a splash of water to a small frying pan.

  7. Cook on a medium heat for a few minutes until the rhubarb softens and melts down. Set aside.

  8. In a small bowl mix the maple syrup and vanilla into the coconut yogurt.

     

To compile

 

  1. Layer the oat mix into two medium or four small pots. Next add some rhubarb then the granola and coconut yogurt. Repeat.

  2. Top with fresh mint.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

rebel-recipes-book

Here's a sneak peak...

Leave a Comment





Subscribe

Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.

Did you know my NEW Cookbook is out now?
GET IT NOW