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

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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.

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