OVERNIGHT OAT PARFAITS
Provided by Tregaye Fraser
Categories main-dish
Time 8h10m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the mixed berries, pineapple and lemon juice; set aside.
- In another mixing bowl, combine the oats, cashew milk, honey and cinnamon and let stand for about 10 minutes.
- To four 16-ounce or eight 8-ounce clear containers with lids (or mason jars), add an even layer of the pineapple-berry mixture to the bottom of each. Next, fill each container to halfway with the overnight oat mixture, then top with more fruit. Refrigerate overnight. In the morning, top with a dollop of yogurt and a sprinkle of granola, and out the door the kids go.
OATMEAL PARFAIT CUPS RECIPE BY TASTY
Here's what you need: ripe bananas, honey, almond extract, rolled oats, cinnamon, full-fat yogurt, raspberry, blueberry, strawberry, sliced almond
Provided by Joey Firoben
Categories Breakfast
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C.)
- In a medium bowl, mash the bananas into a paste.
- Pour in the honey and almond extract, and mix until well combined.
- Sprinkle on the rolled oats and cinnamon and mix until incorporated.
- Evenly divide the oats into a greased 12-cup muffin tin.
- Use your fingers to mold the oats into a cup shape in each of the muffin cups.
- Bake for 15 minutes, until the oatmeal cups have set.
- Remove the oatmeal cups from the muffin tin and place them on a serving plate.
- Place a spoonful of yogurt in each cup and top with your choice of toppings.
- Enjoy!
Nutrition Facts : Calories 107 calories, Carbohydrate 20 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 9 grams
BERRY-OATMEAL BAKE
This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it's almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.
Provided by Food Network Kitchen
Time 1h10m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
- For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
- For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
- To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.
Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 45 milligrams, Sodium 140 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 6 grams, Sugar 25 grams
NEELY'S BERRY PARFAIT
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Berry mixture:
- Add 6 ounces raspberries, blueberries, blackberries, sugar, and lemon juice to medium bowl. Stir well to incorporate. Allow the berry mixture to sit at room temperature for 30 minutes.
- Puree:
- Add 6 ounces of raspberries to a food processor along with 2 tablespoons sugar. Puree until smooth. Remove the raspberry puree to a bowl, cover with plastic wrap, and let chill in the refrigerator.
- Whipped cream:
- Whip the heavy cream with a hand mixer until frothy and thick. Add the sugar and continue to beat until medium peaks appear. Gently fold in the raspberry puree until blended.
- To serve, add a spoonful of the heavy cream to the bottom of an old fashioned glass, top with a spoonful of fruit, and sprinkle with a handful of granola. Repeat the layering once more. Top with a small spoonful of the cream and a few berries on top. Repeat with the remaining glasses and ingredients.
YOGURT BERRY PARFAIT WITH STEEL-CUT OATS
This is a great way to enjoy both steel-cut oats and yogurt, whether or not you use the yogurt for this parfait. The oats soften overnight in the yogurt and thicken the yogurt at the same time. Look for organic yogurt that has no thickeners or gums added to it.
Provided by Martha Rose Shulman
Categories breakfast, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a dry skillet over medium-high heat and add the oatmeal. Toast, stirring or shaking the pan, until the oatmeal begins to color and smell toasty. Transfer to a bowl and allow to cool. Stir into the yogurt along with 4 teaspoons of the honey or sugar, cover tightly and refrigerate overnight.
- The next day, combine the berries, remaining honey or sugar, lime juice and balsamic vinegar in a medium saucepan and bring to a boil over medium heat. Cook for 5 to 10 minutes, until the liquid is reduced and the berries have cooked down to a jamlike consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
- Spoon or pipe 1/4 cup of the yogurt/oatmeal mix into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the berry sauce. Make another 1/4 cup layer of yogurt on top of the berry sauce, and finish with another layer of berry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 2 grams, Carbohydrate 64 grams, Fat 11 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 71 milligrams, Sugar 44 grams
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