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Autumn Mini Parfait with Porridge, Yogurt & Caramel

Autumn is around the corner, but here in Toronto area feels like it’s already here for a while. Also, our Thanksgiving is less than a month away, therefore, I better get started on some festive recipes. Well, today I have for you just an easy one, yet delicious, the Autumn Mini Parfait.

Honestly, I even surprised myself how delicious it is. I just love simple and fast treats, don’t you? The 150 ml size of these little jars are ideal, but you can use larger ones with lid, especially if you wish to take them to go. Obviously they are perfect for work, school or gym. They are available on Amazon. You can even double the size and use mason jar if you wish,

You my also take a look at my other parfait recipes on my SMOOTHIES & BREAKFAST page if you like. One more thing I must mention is my favorite yogurt the Riviera Vegan Yogurt. that I am lately addicted to and I am using in this recipe. I am pretty sure I mentioned it before in my previous recipe, the VANILLA CUSTARD MINI PARFAITS.

How you tried any vegan yogurt and if yes what is your experience? Do you have a favorite? I would love to hear your questions and suggestions as well. Thank you for visiting and I wish you a wonderful day!


Autumn Mini Parfait with Porridge,Yogurt & Caramel
Vegan – Gluten Free –Refined Sugar Free
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American, Vegan
Keyword: gluten free recipe, healthy breakfast, healthy recipe, refined sugar free, vegan recipe
Yield: 4
Author: Lena Novak – Lena’s Vegan Living


  • Food processor, large funnel


  • 1 cup rolled oats
  • 1 cup plant-based milk I use oat milk
  • ¼ cup maple syrup
  • 1 tbsp baobab
  • 1 tbsp chia seeds
  • 1 tsp pumpkin spice or cinnamon
  • Pinch of Himalayan pink salt
  • 6 Medjool pitted and soaked for 15min
  • 1 tbsp tahini
  • 1 tbsp plant-based milk of your choice I use Oat milk
  • Pinch of Himalayan pink salt
  • Few drops of caramel extract or pumpkin spice
  • Blend all in a food processor.
  • 1 cup plain plant-based yogurt
  • 1 tbsp grind seeds and nuts
  • Apple cut into small pieces


  • n a pot, mix oats with milk and bring into boil.
  • Reduce the heat and stir until the mixture thickens.
  • Transfer to a blender and blend by pressing a pulse button.
  • Add rest of the ingredients and stir well. You may add little 2 – 3 tbsp of milk, if the mixture gets too thick.
  • Divide the mixture into 4 small jars, or 2 medium size. I suggest using large funnel while filling up the jars. It helps to go faster and mess free.
  • Add yogurt layer, top with caramel, nuts, and apple.


 7.0 oz – 150 ml jars available on Amazon


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Shihab Almahdawi
Shihab Almahdawi
1 year ago

Brilliant content, very well laid and first class photographey.