Oral Allergy Syndrome Friendly Mocha Breakfast Parfait with Dark Chocolate Drizzle
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Learn more āIngredients
4 servings
For the oat base
- 1 Ā½ cups gluten free rolled oats
- Ā¾ cup brewed espresso or strong brewed coffee, cooled
- 2 tbsp maple syrup
- Ā½ 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)
Can be omittedfresh strawberries
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.
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