Hello from Spain! I am a complete yogurt lover and every time I come to Europe I am excited to have Sojade yogurt again. While I love the access to vegan foods in the US, there are a couple of products in Europe (ichoc and Sojade to name two!), that I look forward to having every time we come. I am eating quite a bit of it this trip and figured it was about time to post on the blog and share a recipe for a hearty breakfast nut and oats yogurt parfait of my own.
This nut and oats yogurt parfait is a great option on a hot day as it requires no cooking and can even be made in advanced and kept refrigerated. If you eat it right away, the nut and oat part will be a bit more crunchy. It becomes creamier as it is refrigerated, sort of like overnight oats. The recipe can also be easily doubled for a larger portion, I tend to eat a lighter breakfast, so this size works best for me.
We are staying at Hotel Adriano in Seville and I had to pick my jaw up off the floor when they offered a vegan yogurt parfait for breakfast. I love seeing more and more vegan options during our travels. While some may feel it is difficult to travel being vegan, I look at it as a great opportunity to discover new restaurants and meet like minded people! I have been thinking a lot about the direction that I would like The Kind Baker to take, and really want to incorporate more information on vegan travel to the blog. Look for more posts on that to come! But for now, enjoy this nut and oats yogurt parfait!
- ⅓ c rolled oats
- 1 tbs favorite nut butter
- 1 tsp nut milk
- 1-2 tsp agave nectar or maple syrup (add more or less to taste)
- pinch of cinnamon
- pinch of salt (optional)
- ½ c favorite yogurt
- fresh berries to garnish
- Mix together first six ingredients and place in bottom of bowl or cup.
- Top with yogurt and berries