- Prep-time: / Ready In:
- Makes 4 parfaits
- Serving size: ½ cup fresh berries + ½ cup rice pudding + ¼ cup oil-free granola
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Dates, plant milk, and a splash of vanilla transform leftover brown rice into a mouthwateringly creamy rice pudding. Layers of juicy fresh berries and chewy oil-free granola add color and textural variety to these vibrant breakfast pudding parfaits. Healthy and delicious, these banded beauties make a great everyday breakfast and are perfect for a festive brunch.
Tips: The rice pudding tastes best chilled, so we suggest making it a day ahead. That way, it can chill overnight, and you can build the parfaits the next morning. Stash any extra pudding in the fridge to enjoy for the next four to five days.
If you’d rather use store-bought granola for the parfaits, we recommend Plantstrong’s line of oil-free granolas.
To make this recipe gluten-free use gluten-free granola; to make it nut-free, use nut-free granola.
Ingredients
- 1 cup unsweetened, unflavored plant milk
- 15 pitted dates
- 2 cups cooked brown rice
- 1 teaspoon pure vanilla extract
- 2 cups mixed fresh berries
- 1 cup Easy Oil-Free Granola or purchased oil-free granola
Instructions
- In a blender combine milk and dates. Cover and blend until smooth.
- Transfer date mixture to a medium saucepan; add cooked rice and vanilla. Cook over medium 10 minutes or until rice is creamy and heated through. Let cool 20 minutes. Place rice pudding in an airtight container and chill overnight.
- To assemble parfaits, spoon ¼ cup rice pudding into each of four 16-oz. canning jars. Layer ¼ cup berries over rice pudding in each jar and top with 2 tablespoons granola. Repeat layers. Add lids and chill until ready to serve.
Per serving (½ cup fresh berries + ½ cup rice pudding + ¼ cup oil-free granola): 439 calories, 87 g carbohydrates, 4 g protein, 2.8 g total fat, .5 g saturated fat, 0 g cholesterol, 53 mg sodium, 7 g fiber, 31 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(5 from 2 votes)This is delicious! My rice wasn't really "creamy", but it was still good. I used strawberries, blueberries, and raspberries along with organic coconut granola. I was worried about making these a day ahead and the granola getting soggy, but it held up well and I actually liked it slightly softer.
I’m not sure I did my pudding quite right, I probably should have let it get creamier, but I liked the flavour and texture combination here. I used cherries and blueberries for my fruit, and loved that I could keep the pudding in the fridge, ready to throw together a quick parfait for breakfast for a whole week.