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.
What you'll need:
- 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)
- 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
How to make it:
- Preheat the oven to 350 F and spray a muffin tin (I only needed to spray four "muffin slots") with non-stick spray.
- 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).
- Stir in baking powder and oats.
- Scoop the batter into the muffin pan. Only fill them about halfway. Again, I spread mine out into four "muffins."
- Transfer to the oven and bake for 15-20 minutes.
- Allow to cool for 5-10 minutes (or longer).
- 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.