Autumn Mini Parfait

Autumn Mini Parfait Recipe

By Lena's Vegan Living

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 20 mins



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


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


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.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑