Rhubarb Parfait with Creamy Oats and Granola (Gluten Free)

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

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

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

Rhubarb parfait with creamy oats and granola (Gluten Free)

Stunning rhubarb parfaits with layers of creamy oats, rhubarb, crunchy granola, and a luscious coconut layer. Absolutely delicious for breakfast or a dessert.
Prep time: 1 d
Cook time: 30 mins
2-4 servings
No ratings yet

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.

To compile

  • Layer the oat mix into two medium or four small pots. Next, add some rhubarb, then the granola and coconut yogurt. Repeat.
  • Top with fresh mint.
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