Breakfast is my reason for waking up in the morning (to be clear, not my only reason, but an important one). Sometimes the only way I can make myself stop snacking the night before is to tell myself "You will eat again - in a mere 8-10 hours. And it will probably be something delicious, so stop before you're too guilty to consume anything but a green smoothie (also delicious)." I'll study Pinterest for creative inspiration, and then dream deeply about how I can somehow turn breakfast into a morning dessert.
Like many of you, I'm big on presentation. And what's more beautiful than colorful layers of delicious ingredients? Here I layered fresh raspberries and papaya with chewy oats, silky coconut cream, and crunchy almonds and cacao nibs. I started mixing yogurt with my oatmeal awhile ago, and it's been a real game changer. I would dump the ingredients together and give it a good mix, often throwing some frozen fruit inside to keep everything on the same page temperature wise. But while it tasted amazing, it really never looked that beautiful. I don't know why it took me so long to do the layering thing, but isn't that usually the way? Parfaits have since become one of my favorite breakfast options.
My favorite yogurt brand Whole Soy & Co., has been having some relocating issues (don't worry, they will be back!), so after a quick panic attack, I got to thinking. I tried the life changing coconut cream-from-a-can-of-coconut milk when it hit the blogosphere about a year ago, and knew I'd have great success using it as a yogurt substitute. I wasn't wrong. There's something truly magical about sticking a can of coconut milk in the fridge overnight, and waking up to a can of coconut whipped cream (click that link above for step-by-step instructions). It's right up there with the wonders of churning homemade ice-cream. I could seriously eat an entire bowl of this stuff. Which is exactly what I did over the next couple days.
Coconut Cream + Oatmeal Parfait with Raspberries + Papaya
Feel free to substitute yogurt for the coconut cream
Coconut cream (I sweeten mine with maple syrup or honey)
1/4 cup oats
2 tablespoons raisins
1/2 cup raspberries, mashed up a bit
1/2 cup papaya, also mashed
1 tablespoon cacao nibs
1 tablespoon toasted, slivered almonds
1 tablespoon shredded coconut, unsweetened
Cook your oats according to package instructions, stirring in the raisins during the last couple minutes of cooking. Set aside. Mix together the cacao nibs, slivered almonds, and shredded coconut in a small bowl. Set aside.
Grab a mason jar, or whatever your favorite breakfast bowl may be, and start layering.
Put 1/2 of the oatmeal raisin mixture in the bottom of the jar. Next add 1/2 of the mashed raspberries followed by 1/2 of the papaya. Top with a few tablespoons of coconut cream (the more the better), and sprinkle with 1/2 of the cacao, almond, coconut mix. Repeat the previous steps starting with the oatmeal and ending with the cacao, almond, coconut mix. Dig in.