Treat Yo’ Self Thursday #21, A Breakfast Parfait You’ll Want to Gobble Up

Happy Thanksgiving! Hope those of you that celebrate have a great time with your families and enjoy a big holiday meal (I can already hear the mashed potatoes and acorn squash calling my name…). While you recover from your post-Turkey Day food comas and Black Friday fatigue, here’s a tasty recipe to whip up for breakfast this weekend:

parfait header

  • Servings: 6-8
  • Time: Overnight (at least 4 hours)
  • Difficulty: easy
  • Print
Ingredientsparfait2
Butternut Squash Applesauce
4 c. butternut squash, diced
6 c. apples, diced (I used honeycrisp)
1/4 tsp. ground clove
1/4 tsp. allspice
1/4 tsp, ground ginger
1 tsp. vanilla
2 tsp. cinnamon
2 pinches cardamom
1 tbsp. maple syrup
2 tbsp. coconut oil
1 tbsp. turbinado sugar
3/4 c. water

Maple Cinnamon Overnight Oats
1 c. rolled oats
1 c. unsweetened vanilla almond milk
1/4 tsp. salt
1 tbsp. chia seeds
1 tsp. vanilla
2 tbsp. maple syrup
3/4 tsp. cinnamon

Coconut Pumpkin Mousse
2 cans full-fat coconut milk, chilled (you’re only using the solid fat)
1 tbsp. maple syrup
1/2 c. pumpkin puree
1 1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground ginger
1 pinch cardamom
1 1/2 tsp. turbinado
1 tsp. vanilla

Optional: Pepitas for topping

Directions
1. Heat your oven to 350ºF.  Dice the apples and squash. (Pro tip: Buy pre-diced squash to save a lot of time and aggravation… I learned this the hard way.) Put the squash on a baking sheet and bake for 2o mins. Add the diced apples and bake for an additional 25 minutes. Scrape the baking sheet while it’s in the oven to ensure even cooking (and a big mess later on).

2. Remove the roasted squash and apples, and dump into a medium or large saucepan. Add the spices, vanilla, coconut oil, sugar and water and cook over medium-high heat until tender (about 10-15 mins). Remove from heat and mash until mostly smooth (some chunks are okay). Set aside.

3. In a medium storage container, mix the ingredients for the overnight oats together and chill for a few hours in the fridge.

4. In a medium bowl, whip together the coconut milk, pumpkin puree, spices, vanilla, sugar and maple syrup until the mixture is a uniform orange in color and resembles a fluffy mousse. Allow to chill overnight in the fridge to set up.

5. Once everything is made, grab a few glasses (mason jars, stemless wine glasses, etc.) and drop a couple of spoonfuls of the overnight oats in the bottom of each glass, followed by the squash applesauce, and pumpkin mousse. Repeat until the glasses are full. Sprinkle a few pepitas on top and serve! 

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