Chocolate Almond Blueberry Oat Parfait

Chocolate almond blueberry parfait
Chocolate almond blueberry parfait

Chocolate almond blueberry oat parfait

… or as I like to call it… breakfast!

The kids love this one.

Soak 1 cup of organic quick-cooking steel cut oats in 1 cup chocolate almond beverage (use plain or vanilla almond milk, nut milk or coconut milk of choice)

Stir in 1 tsp vanilla powder

Let soak at least 30min

Layer blueberries (or fruit of choice) on the bottom of your dish

Spoon a layer of oat mixture

Add another layer of fruit

Another layer of oat mixture

Top with slivered almonds or more fruit (I drizzled raspberry syrup on top)

Eat immediately or chill and serve later.



Creative combos:

Peaches, cinnamon, and vanilla milk, topped with pecans.

Cherries, chocolate milk and vanilla

Mangoes, nutmeg, and vanilla milk, drizzled with honey (mango lassi oatmeal!)



Yummus: Super Simple Hummus

Yummus and gluten-free pita.
Yummus and gluten-free pita.

Yummus and gluten-free flatbread.

1 large can chick peas (796ml)

1/3 cup quality olive oil

juice of 1 lemon

2 small or 1 large clove of garlic

1 tbsp dried oregano

black pepper to taste

sea salt to taste

You need a good blender to mix this batch. It’s a hefty hummus. I use my hand blender. If too thick, add a touch of water to thin.

Of course you can add tahini to this recipe, or spice it up with cumin or a pinch of chili pepper or paprika.

Serve with raw veggies, corn or sweet potato chips, pita, or add to a wrap. Our hummus above is served with Udi’s Gluten-Free Pizza Crusts, brushed with extra virgin olive oil, sprinkled with sea salt and cumin and popped under the broiler for a minute or two.