For a sweet start to your day, Berry Chocolate Oatmeal Parfaits are an excellent choice when breakfast meets dessert.
Today I’m blurring the lines between breakfast and dessert.
Probably because I love eating typical breakfast foods for dinner. Evening pancakes is a common practice around here.
On the other hand, dinner foods rock for breakfast, too. Reheated veggie pizza is a perfectly good breakfast in my book. #justsayin
And like so many recipes I’ve made before, these parfaits came out of a mash up of two ideas:
- Fourth of July Parfait - Last summer, my 8 year old’s ChopChop magazine featured a patriotic parfait made with oatmeal. We immediately made it.
- Oatmeal Topping Bar – Last winter, my mom stayed with us for a few days when her house lost power while my dad was out of town. The usual oatmeal breakfast routine got a little more special when I put out some topping options (berries, cashews, chocolate chips, bananas, cinnamon and almonds) in little bowls. This simple trick got my daughter trying – and liking - some new toppings on her oatmeal by copying her Nonna.
Not only are these parfaits healthy enough for breakfast but also they are sweet enough for a dessert AND can be adapted to whatever fruit is in season. Since it’s winter, I used frozen berries and actually thawing/warming them up on the stove created a nice syrupy, naturally sweet, Sundae-like feel to the parfait.
And here are some additional fruit + oatmeal parfait combos I want to try next:
- Peanut butter & banana (with the chocolate oatmeal of course!)
- Roasted peaches & fresh basil (with vanilla extract flavored oatmeal)
- Pineapple & mango (with unsweetened coconut flakes in oatmeal)
And wouldn’t you know it, January is National Oatmeal Month so you have a few more weeks to celebrate by making these parfaits for breakfast….or dessert.
Breakfast or dessert, you decide. Berry Chocolate Oatmeal Parfaits via @healthyaperture @tspbasil Tweet this
Berry Chocolate Oatmeal Parfaits
Makes 2 breakfast servings or 3 dessert servings.
- 1 cup rolled oats
- 1 cup low-fat milk
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 - 3 tablespoons brown sugar
- 2 cups frozen berries (raspberries, blackberries, strawberries, blueberries)
- Fresh mint, optional
- In a medium pot, add oats, milk and water. Bring to a boil and then turn down to medium heat. Let cook for 5 minutes, stirring occasionally. Remove from heat and stir in cocoa and brown sugar.
- While oatmeal is cooking, place berries in a small pot and put over medium heat. Heat until completely thawed and warmed. Remove from heat.
- Layer in parfait glasses, alternating a few large spoonfuls of chocolate oatmeal with spoonfuls of warmed fruit. (Note: If eating for breakfast, divide evenly between two parfait glasses. If serving for dessert, divide among three.)
* Nutrition facts based on 3 servings.