Today is a pantry meal! I almost always have some form of oats in my pantry for baking or a quick last-minute breakfast/lunch. Oatmeal for lunch is the best option when you’re running late in the morning. I recently came back from Sweden and I picked up some food finds there as souvenirs. I found a brand of muesli there that seemed like a quality product (and it is once I was able to translate the ingredients!). I bought the blueberry and vanilla flavor. These parfaits are perfect for this time of summer: hearty yet tangy and sweet. I used frozen berries but feel free to use fresh. I usually never have fresh berries on hand, so I went for the more realistic option. I always have some frozen fruit stashed in my freezer for breakfast or baking dishes (also nicecream).
These parfaits are simple and quick. They’re a type of over-night oats that happens to have fruit in between layers of the cereal. I used no other sweetener until I served it (to myself). I drizzled a touch of maple syrup on top since I always have that in my fridge as well. If you don’t have it, leave it out. The parfait will be delicious and sweet without it.
Here is a tutorial for the assembly of the parfaits. I used a glass for mine but this would be wonderful in a mason jar or narrow bowl too.
If you need to use gluten-free oats, absolutely do. This type of muesli was not gluten-free.
- In a glass/vessel of choice, layer about 1/4 cup of muesli/oats on the bottom and cover with a few berries.
- Cover those two layers with a non-dairy milk/cream of your choice (I used flax milk) just to submerge everything.
- Repeat the first two steps with a second layer of about 1/4 cup cereal and another layer of berries (or fruit of choice).
- Submerge those two layers with more milk.
- Cover your parfait with plastic wrap or cloth and refrigerate overnight.
- In the morning, serve as is, heat it up or add condiments.