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This Choco-Pumpkin Baked Oatmeal Parfait is perfect for fall! The flavors work so well together. How could a combination of pudding and baked oatmeal not be delicious?

Choco-Pumpkin Baked Oatmeal Parfait [Vegan]

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Serves

2

Ingredients

For Chocolate Pudding:

  • 1/2 avocado
  • 4 teaspoons cocoa powder
  • 1 tablespoon maple syrup
  • 1 tablespoon chia seeds
  • 1/3 cup water or milk of choice
  • 1/2 teaspoon vanilla
  • Pinch of salt

For Pumpkin Baked Oatmeal

  • 1/2 cup regular rolled oats
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • pinch of salt
  • 1/4 cup plant-based milk of choice
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup

Preparation

  1. Place all ingredients for the pudding in a mini food processor and blend until smooth. Place in fridge for at least 30 minutes.
  2. Preheat oven to 350°F. Spray a muffin tin (I only needed to spray four "muffin slots") with non-stick spray.
  3. In a small bowl, mix oats, baking powder, pumpkin pie spice, and salt until combined.
  4. In a medium-sized bowl, mix together pumpkin puree, milk of choice, vanilla extract, and maple syrup.
  5. Add dry ingredients to mix ingredients and stir until combined.
  6. Pour into the prepared muffin tin and bake for 15-20 minutes.
  7. Allow to cool for 5-10 minutes at least.
  8. Layer the parfait in a glass or jar in this order: oatmeal, scoop of pudding, and any other ingredients you're using (such as walnuts or chocolate chips). Repeat layers until you run out of oatmeal and pudding.


About The Author

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Lauren Smith

See My Recipes

Who says oatmeal is boring? Bring breakfast back with a bang!

Lauren Smith is the author of theoatmealartist.com , a blog dedicated to innovative oatmeal recipes that are plant-based, low sugar, and minimally processed. Her recipes go beyond the standard "brown sugar and raisins" porridge and take the cheap and humble oat to a whole new level!

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