Pescatarian No-Bake Cranberry Orange Parfait with Sea Salt
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Learn more →Ingredients
4 servings
For the cranberry compote
- 2 cups fresh or frozen cranberries
- ¼ cup maple syrup
- 1 tbsp fresh orange juice
- 1 tsp orange zest
- ¼ tsp ground cinnamon
For the oat-almond crumble
- 1 cup gluten free rolled oats
- ⅓ cup almond meal
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- ¼ tsp ground cinnamon
- ⅛ tsp fine salt
For the whipped cream
- 1 cup heavy cream
- 1 tbsp maple syrup
- ½ tsp vanilla extract
For serving
- ¼ tsp flaky sea salt
Instructions
- 1
Combine the cranberries, 1/4 cup maple syrup, orange juice, orange zest, and 1/4 tsp cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency, about 8–10 minutes. Remove from heat and let cool to room temperature, then refrigerate until cold, at least 30 minutes.
- 2
While the compote cools, stir together the rolled oats, almond meal, 2 tbsp maple syrup, melted coconut oil, 1/4 tsp cinnamon, and fine salt in a mixing bowl until the oats are evenly coated. Spread the mixture onto a plate or sheet of parchment and let it sit at room temperature for 20–30 minutes until it firms into a loose, crumbly texture, or refrigerate for 10 minutes to speed the process.
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