- RecipesAutumn 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.