Tuesday, March 25, 2014

Brownie Baked Oatmeal Parfait

I feel like I picked the right time to go herbivore. It's so exciting to watch new vegan products pop up on mainstream grocery shelves all the time. It seems like every time I go to the store, I find a new vegan product. Now, I try not to fill my diet with mock meats and fake dairy, but it is amusing to experiment with them from time to time.

My local produce market, which understandably has a tiny dairy section, just added Almond Dream yogurt to its selection. They only carry two flavors--coconut and strawberry--but I am completely fine with that. The coconut flavor is one of my favorites anyway.

To celebrate, I made this parfait. I typically eat one of my banana/peanut butter recipes on weekends, so I actually had to FORCE myself to make this. I think I pouted the entire time until I was finally spooning the results into my mouth. Then the sacrifice seemed worth it.

You can use your favorite berry, or even a jam or something. I think strawberries would be fantastic, but I've had poor luck with strawberries lately (they've been sour and moldy), so I tried raspberries instead. Despite my preference for strawberries, I thought this was wonderful. I highly recommend trying it with the raspberries!

For the brownie component, I followed the recipe of my Salted Brownie Baked Oatmeal, but without the salt on top. Instead of baking it in a ramekin, I used muffin tins instead so the oatmeal would be flatter (and consequently less doughy in the middle).

Bonus: it bakes faster!

Bonus #2: the shape from the muffin tin fits perfectly into a mason jar.

Bonus #3: chocolate.

Brownie Baked Oatmeal Parfait

by The Oatmeal Artist
Prep Time: 10 min
Cook Time: 20 min
Ingredients (serves 1)
    For the Brownie Baked Oatmeal
    • 1/3 a ripe avocado
    • 1/3 cup milk of choice, or water
    • 1/2 tsp vanilla extract or vanilla bean paste
    • 1 (or 2) tsp maple syrup
    • 1 heaping tbsp unsweetened cocoa powder
    • pinch of salt
    • 1/4 tsp baking powder
    • 1/2 cup rolled oats (I use Country Choice Organic)
    For the Parfait
    • 1 single-serve (~6 oz.) yogurt of choice (I used Almond Dream coconut flavor)
    • Fresh berries
    • Other options: nuts, nut butter, chocolate chips, shredded coconut
    1. Preheat the oven to 350 F and spray a muffin tin (I only needed to spray four "muffin slots") with non-stick spray.
    2. Mix together avocado, milk, vanilla extract, maple syrup, cocoa powder, and salt by either pureeing in a mini food processor or mashing thoroughly with a fork (lengthy process, but gets the job done).
    3. Stir in baking powder and oats.
    4. Scoop the batter into the muffin pan. Only fill them about halfway. Again, I spread mine out into four "muffins."
    5. Transfer to the oven and bake for 15-20 minutes.
    6. Allow to cool for 5-10 minutes (or longer).
    7. Layer the parfait in a glass or jar in this order: oatmeal, scoop of yogurt, a few berries, and any other ingredients you're using (I used walnuts). Repeat layers until you run out of oatmeal and yogurt.
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    **You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!


    1. This is delicious! I actually prefer your first version of "salted brownie baked oatmeal", so I used that recipe instead!! =) I hope you will start posting some overnight recipes for spring/summer!

    2. Love this combination! Also bonus #3 is great. (:

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