Rhubarb Parfait with Creamy Oats and Granola (Gluten Free)

Name: Rhubarb parfait with creamy oats and granola (Gluten Free)
Prep time: 1440 min
Cook time: 30 min
Ingredients: 10 tbsp jumbo oats–I used gluten-free; 2 tbsp chopped hazelnuts; 2 tbsp ground almonds; 250 ml plant based milk of choice; 1/2 tsp almond extract; 1/2 tsp vanilla essence; 1 tbsp maple syrup; 2 tbsp coconut yogurt; 2 tbsp ground almonds; 4 tbsp oats - gluten-free; 2 tbsp desiccated coconut; 2 tbsp almond butter; 1 tbsp maple syrup; 6 stalks rhubarb chopped; 50 ml 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

Stunning rhubarb parfaits with layers of creamy oats, rhubarb, crunchy granola, and a luscious coconut layer. Absolutely delicious for breakfast or a dessert.

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It’s been so long since I posted a breakfast recipe I thought I’d prioritise making one.
The good news is that they 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 fruit 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

rhubarb-parfait-with-creamy-oats-and-granola-vegan-gluten-free 1a

Prep time: 1 d

Cook time: 30 mins

2-4 servings

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Ingredients

For the oat layer

10 tbsp jumbo oats–I used gluten-free
2 tbsp chopped hazelnuts
2 tbsp ground almonds
250 ml 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 - gluten-free
2 tbsp desiccated coconut
2 tbsp almond butter
1 tbsp maple syrup

For the fruit layer

6 stalks rhubarb chopped
50 ml 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

Instructions

First, combine all the ingredients for the layer in a jar. Mix to combine well.
Pop it in the fridge overnight or for at least 4hrs so that the oats swell.
Pre heat the oven to 180c
Mix the crumble mix so everything is combined–transfer to a baking tray.
Bake for 10 minutes until lightly toasted. Set aside.
Add the rhubarb, maple syrup and a splash of water to a small frying pan.
Cook on a medium heat for a few minutes until the rhubarb softens and melts down. Set aside.
In a small bowl, mix the maple syrup and vanilla into the coconut yogurt.