My mission to use up all the raspberries I got on sale continues with this Raspberry Peanut Butter Oat Parfait. It seems like all the recipes I found for those raspberries were for breakfast (or brunch). That wasn’t planned, but I’m not mad at it. Quick and easy breakfast recipes are always welcome around here! This one includes the raspberries I just mentioned plus overnight oats to make a grab-and-go recipe. I love those because they’re even easier than smoothies!
A breakfast parfait made by layering cold overnight oats and a simple raspberry compote. Makes enough for one meal-sized serving or two snack servings.
The Ingredients
Like many of the other raspberry recipes I have posted recently, this one is vegan. It is also a little flexible and gives you options for the type of milk and nut butter. I had unsweetened vanilla almond milk and peanut butter, so I used them.
I also had all of the other ingredients on hand. That was unusual because I don’t buy orange juice often, but I had just opened a bottle. The rest of the ingredients were things I usually keep in the house like rolled oats, chia seeds, and maple syrup.
The Process
I began making my Raspberry Peanut Butter Oat Parfait by mixing all the overnight oat ingredients. No cooking was involved in this part—I just mixed up everything, covered it, and refrigerated it. The oats needed five hours to overnight so they could soften, and I chose overnight.
The raspberry compote was next and involved a little cooking. I added all the raspberries and orange juice to a 1-quart saucepan, brought them to a boil, then lowered the heat to simmer for 10 minutes. The mixture had noticeably thickened by that time. Next, I mixed in the chia seeds and placed the compete in a covered dish to cool with the overnight oats.
Making the parfaits the next day was so easy! The photos show them with one layer of raspberries, but I added two. I had just enough of each to fill two of my 8.5-ounce Irish coffee mugs just to the top.
I garnished my Raspberry Peanut Butter Oat Parfaits with fresh raspberries. The blog photos also have nut butter, chocolate chunks, and hemp seeds on top (maybe some granola too). I didn’t notice that until I sat down to write this up.
I also noticed the blog photos look creamier than my parfaits, and the chia seeds aren’t as noticeable. the creamier version looks more appetizing, so I will make some adjustments next time I make this recipe. I’m going to try using less oats or more almond milk, and more orange juice or less simmering time for the compote. I’ll be sure to update this post with the results!
Timing
This recipe listed a total time of 15 minutes. Here’s how my time was spent:
- 15 minutes to make the oats and compote (refrigerated overnight)
- 3 minutes to make and garnish two parfaits
- 18 minutes total
I fussed over the raspberry compote, so I’m sure that was what caused me to go a little over the time listed. That’s not unusual for my first time making a recipe, and I’m sure it will be quicker the next time.
