Hungry Girl Lisa Lillien's oatmeal parfait recipe is a treat that does not require cooking. Just mix up the ingredients at night, stick it in the fridge, and by the time morning comes around, it'll be good to go. The old-fashioned oats adds to the texture of the parfait and the unsweetened almond milk gives it a low-calorie creamy flavor. Layer it with Greek yogurt and fruit to make a large, filling, and protein-packed meal. It's dessert. It's breakfast. It's 100 percent delicious.
- 1/2 cup old-fashioned oats
- 1/2 cup unsweetened vanilla almond milk
- dash salt
- 2 packets natural no-calorie sweetener
- 1/4 tsp plus 1/8 teaspoon cinnamon
- 1/4 tsp vanilla extract
- 1/2 cup fat-free plain Greek yogurt
- 2/3 cup chopped peaches (fresh or thawed from frozen)
1. In a medium bowl, combine oats, almond milk, and salt. Add 1 sweetener packet, 1/4 teaspoon cinnamon, and 1/8 teaspoon vanilla extract. Mix well.
2. Cover and refrigerate for at least 6 hours, until oats are soft and have absorbed most of the liquid.
3. In a small bowl, mix yogurt with remaining sweetener packet and 1/8 teaspoon vanilla extract.
4. In another medium bowl, sprinkle peaches with remaining 1/8 teaspoon cinnamon. Stir to coat.
5. Stir oatmeal. In a tall glass or medium jar, layer half of the oatmeal, half of the yogurt, and half of the peaches. Repeat layering with remaining oatmeal, yogurt, and peaches.
Recipe from Lisa Lillien's Clean and Hungry.
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This recipe was recently featured in Holly Robinson Peete and Rodney Peete: The Diagnosis They Never Expected.