Autumn Mini Parfait

Autumn Mini Parfait Recipe

By Lena's Vegan Living

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 20 mins

Ingredients

PORRIDGE LAYER

1 cup rolled oats

1 cup plant-based milk I use oat milk

¼ cup maple syrup

1 tbsp baobab

1 tbsp chia seeds

1 tsp pumpkin spice or cinnamon

Pinch of Himalayan pink salt

CARAMEL LAYER

6 Medjool pitted and soaked for 15min

1 tbsp tahini

1 tbsp plant-based milk of your choice I use Oat milk

Pinch of Himalayan pink salt

Few drops of caramel extract or pumpkin spice

Blend all in a food processor.

1 cup plain plant-based yogurt

1 tbsp grind seeds and nuts

Apple cut into small pieces

Instructions

1n a pot, mix oats with milk and bring into boil.

2Reduce the heat and stir until the mixture thickens.

3Transfer to a blender and blend by pressing a pulse button.

4Add rest of the ingredients and stir well. You may add little 2 – 3 tbsp of milk, if the mixture gets too thick.

5Divide the mixture into 4 small jars, or 2 medium size. I suggest using large funnel while filling up the jars. It helps to go faster and mess free.

6Add yogurt layer, top with caramel, nuts, and apple.

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