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.
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.
Notes
2-4 servings