Overnight Oats, Strawberries and Granola Parfait (Vegan/GF)

Sometimes, in the kitchen and in life, I make the mistake of placing things together that shouldn’t necessarily be together- like people who would be better off kept apart, ingredients that taste better separately, and so on and so forth. There are other times, however, when unexpectedly, I make a really good snap decision and voila… something that resembles (or tastes like) a miracle transpires. Now, it’s Sunday evening and exhaustion and apprehension about the week to come is setting in and therefore- this rant may be more of a metaphor for the more substantial things in life but this is a food blog….and you are probably reading this post in search of a recipe, and not enlightenment. Therefore, ill get back to my point. The other day, I decided to make overnight oats. Then I added some chopped strawberries. Then, I glanced over at the shelf and remembered that I had made enormous amounts of mixed berry, cinnamon and lucuma granola and decided to add that to the jar as well. As I mentioned, the flavor combinations could have been a massive disaster. Instead, they were awesome. So awesome, in fact, that I would liken this amalgamation of foodstuffs to a miraculous event.

I then made the same breakfast four mornings in a row until I ran out of the granola…

granola overnight oats parfait

Overnight Oats with Strawberries and Lucuma Cinnamon and Mixed Berry Granola Parfait

Overnight Cashew Milk and Banana Oats

Ingredients:

  • 1 ripe banana mashed
  • ½ cup gluten free rolled oats
  • ¾ cup unsweetened almond milk
  • ¼ tsp cinnamon
  • seeds from 1 vanilla bean
  • ½ tbsp. maple syrup

Instructions:

  • Mix all the ingredients together
  • Place in a bowl or a jar
  • Leave overnight in the fridge

Cinnamon Lucuma Mixed Berry Granola

*The original recipe is for “Cinnamon Cherry Granola” and can be found in Kris Carr’s cookbook, Crazy Sexy Kitchen.

Ingredients (for a TON of granola…to store):

  • 1 ½ cups buckwheat groats (soaked 6 hours to overnight in water)
  • 1 ½ cups sunflower seeds (soaked 6 hours or overnight in water)
  • ¾ cup pumpkin seeds (soaked 6 hours or overnight in water)
  • ¾ cup hemp seeds (soaked for a few hours in water)
  • ¾ cup almonds (soaked for 6 hours or overnight in water)
  • ¾ cup pecans (soaked for 6 hours or overnight in water)
  • ¼ teaspoon Himalayan or sea salt
  • 2 ½ cups raw coconut sugar
  • 1 cup lucuma powder
  • ¼ cup coconut flour
  • 2 tbsp powdered cinnamon
  • seeds from 2 vanilla beans
  • 2 cups mixed berries

Instructions:

  • Once the buckwheat has been soaked, place on a dehydrator sheet and dehydrate for at least 12 hours at 110-115F or until light and crisp
  • Place the buckwheat in an airtight container while waiting for the other seeds and nuts to soak
  • Combine the soaked nuts and seeds with the dehydrated buckwheat and the remaining ingredients. Mix well to make sure that everything is coated well with the sugar and lucuma
  • Place the mixture on dehydrating trays without the teflex sheets and dehydrate 18-24 hours at 115F. It should be very crunchy with no moisture when it’s done
  • After about four hours, break up the large pieces and clumps and place back in the dehydrator

To Assemble the Parfait

  • Chop fresh strawberries and place as a bottom layer
  • Pour in the overnight oats
  • Top with the granola
  • SERVE and ENJOY!

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