I made this lovely breakfast this morning. I had leftover home-made spiced cranberry jam & needed to use it up. So, I created this lovely breakfast!
This is vegan & gluten-free too! :) Ooh yes!
Step 1: Gather Your Ingredients & Make Your Spiced Cranberry Compote the Night Before.
Recipe: For 1 large filled smoothy glass
Gluten-free oats: 6 – 8 tablespoons
1/2 pot 400 gr unsweetened soy yoghurt or your vegan preferred unsweetened yoghurt
home-made spiced cranberry jam (made with 1 packet of 340 gr frozen cranberries, 100 ml agave, 1/2 teaspoon ground cinnamon, 1 teaspoon ground garam masala & 125 ml water)
Place frozen cranberries, water, ground cinnamon, garam masala & agave in a medium cook pot. Stir often & bring to the boil. Cook , stirring often, until a lot of berries are popped & you end up with a compote. I mashed a few times my cranberries with a potato masher to release the lovely pectin in the berries. You want this to get a thicker compote. I like it if my compote still has some whole cranberries in them. Check consistency with a spoon. Taste. you taste the cranberries & the lovely spices too. The compote isn’t too sweet either, just perfect. leave to cool completely. When cold, place into the cold fridge to leave overnight.
Step 2: Assemble in Layers & Eat!
Take your smoothy glass & fill the bottom with GF oats. I spooned 4 tablespoons in it. Then, spoon your vegan yoghurt over the top, making the layer a nick thicker than the oat layer. Carefully spreading it out a bit. Then, you spoon 2-3 tablespoons of that spiced cranberry compote over it, spreading it out a bit. Then, repeat the layers once more & top with the rest of the cranberry compote. Serve with a lovely spoon & eat directly! A filling, healthy & spiced breakfast!
You can also find this tasty recipe here on my blog: https://sophiesfoodiefiles.wordpress.com/2016/12/20/spiced-cranberry-breakfast-parfait-vegan-gluten-free/