High Fructose Corn Syrup Free Mocha Breakfast Parfait with Dark Chocolate Drizzle

Total time50 min

Prep time20 min

Cook time0 min

High Fructose Corn Syrup Free Mocha Breakfast Parfait with Dark Chocolate Drizzle

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the oat base

1 ½ cups gluten free rolled oats
¾ cup brewed espresso or strong brewed coffee, cooled
Starbucks Espresso Roast 100% Arabica Dark Roast Ground Coffee Bag - 12 Oz Cafe Bustelo Coffee Ground Espresso - 10 Oz LavAzza Caffe Espresso Medium Roast Ground Coffee illy Coffee Illy Blend Arabica Ground Medium Roast Espresso - 8.8 Oz Starbucks Espresso Roast Whole Bean
See all
2 tbsp maple syrup
½ tsp vanilla extract

For the yogurt layer

2 cups yogurt
2 tbsp maple syrup
1 tsp vanilla extract

For the cocoa cream

1 cup heavy cream
2 tsp cocoa powder
1 tbsp maple syrup

For the chocolate drizzle

1 oz dark chocolate (>70% cacao), finely chopped
1 tsp coconut oil

For serving

1 cup fresh strawberries, hulled and sliced (optional)

Instructions

1
In a medium bowl, stir together the gluten free rolled oats, cooled espresso, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until the oats are evenly moistened. Cover and refrigerate for at least 30 minutes, until the oats have absorbed the liquid and softened to a thick, spoonable consistency.
2
In a separate bowl, whisk together the yogurt, 2 tbsp maple syrup, and 1 tsp vanilla extract until smooth and uniform. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!