I hosted a brunch for some of my friends a few days ago, and served this overnight oat and raspberry cashew cream parfait. It’s a perfect combination, with the fresh taste from the raspberries and the sweet taste from the coconut oats.

The parfait consists of 4 layers. The first and third layers are the overnight oats, which are to be prepared the night before in order for the oats and chia seeds to be able to soak up the milk. The second and fourth layers is the raspberry cashew cream. This recipe serves two.

– INGREDIENTS –

OVERNIGHT OATS

3 dl / 1 + 1/4 cup rolled oats

1 tbsp chia seeds*

1 tbsp hemp seeds*

1 tbsp shredded coconut

1/2 tsp pure vanilla powder (or the seeds from one vanilla pod)

3 1/2 dl / 1 + 1/2 cup coconut milk

a squeeze of agave sirup

*optional, you can add more oats instead 

RASPBERRY CASHEW CREAM

2 dl / 0.8 cup unsalted cashews, soaked in water for 5-6 hours or overnight

1/2 dl / 0.2 cup plant milk (I used almond milk)

1 tbsp agave sirup

1/2 tsp pure vanilla powder

2 dl / 0.8 cup raspberries*

*I used thawed frozen raspberries, if you use fresh ones you might need to adjust the amounts to get the right taste and color

 

TOPPINGS

Coconut chips

Fresh raspberries

 

– DIRECTIONS – 

OVERNIGHT OATS

1. Mix all the ingredients, and let them sit in the fridge overnight.
2. Stir well the following morning, and add more milk if needed.

 

RASPBERRY CASHEW CREAM

1. Add all the ingredients to a food processor (or blender), and pulse until it forms a smooth cream. It may take som minutes, and you will need to scrape the sides a couple of times.

 

LAYERING

1. The parfait consists of 4 layers. There is a layer of raspberries and coconut chips between the second and third layer. I layered mine in this order: oats, cashew cream, raspberries and coconut, oats, cashew cream, raspberries and coconut. Serve and enjoy!