Bing Cherry Breakfast Parfait

Updated at: Wed, 16 Aug 2023 21:02:15 GMT

Step 1

Cook your low protein rice according to package instruction. For this recipe, you’ll need roughly half a serving per parfait. But I tend to make 3-4 parfaits at a time, to cook prep breakfasts for a few days, so multiply the recipe as you’d like.

Step 2

When rice is cooked, measure out ⅓ C rice, ⅓ C coconut milk, and ¼ tsp of tapioca flour and stir together in a small saucepan. Cook over medium heat until most of the milk has soaked into the rice.

Step 3

Stir in a dash of cinnamon (to taste),2 tsp of rolled oats, and 1 more tablespoon of coconut milk and put in a small tupperware container or serving dish to chill overnight.

Step 4

Make your cherry compote and store in a jar, to cool overnight as well. (instructions and recipe below)

Step 5

In the morning, measure out your other ingredients and toppings, listed above.

Step 6

Note: blood oranges are only in season during winter months, but they can easily be substituted for naval oranges year-round or another fruit of choice.

Step 7

To finish, layer your rice/oat mixture with the other ingredients in any pattern you prefer.

Step 8

...Here, i have alternated 2 layers of each ingredient and topped with coconut flakes. But when I make this in a rush before work, I simply plop ½ of the cherry compote on top of the rice/oats, then add yogurt, fruit, then remaining cherry compote, and finish with coconut flakes and cacao nibs - it’s not as pretty but it tastes the same!

Step 9

Cook cherries, sugar, juice and water over medium heat for 10 minutes. Stir occasionally, and break up the cherries so none are left whole.

Step 10

Mix cornstarch with a small amount of water and then add to cherry mixture.

Step 11

Continue to cook over medium heat. Stir gently until the cherry mixture comes to a low boil. Once at a boil, continue to stir for 1 min or so, remove from heat, and stir in almond extract.

Step 12

The finished product should look like a thick, chunky syrup.

Step 13

Note: this compote recipe yields 1.5 cups; you only need 2 tbsp for the parfait.

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