Chocolate Oatmeal Parfaits Recipes

OVERNIGHT OAT PARFAITS

Steps:

• In a mixing bowl, combine the mixed berries, pineapple and lemon juice; set aside.
• In another mixing bowl, combine the oats, cashew milk, honey and cinnamon and let stand for about 10 minutes.
• To four 16-ounce or eight 8-ounce clear containers with lids (or mason jars), add an even layer of the pineapple-berry mixture to the bottom of each. Next, fill each container to halfway with the overnight oat mixture, then top with more fruit. Refrigerate overnight. In the morning, top with a dollop of yogurt and a sprinkle of granola, and out the door the kids go.

NO-BAKE CHOCOLATE OATMEAL BARS

Steps:

• Grease a 9-inch square baking dish with cooking spray.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
• Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
• Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

CHOCOLATE OATMEAL

Steps:

• Heat milk and a pinch of salt in a small saucepan over medium heat until begining to simmer.
• Reduce heat and add oats, cocoa and sugar.
• Simmer over low heat, stirring occasionally until thickened.
• If you want your oatmeal thick or watery, this is where you determine the consistency- don't stop until it's pretty much at the consistency you would like.
• Cover and let sit for about 5 minutes (this cooks the oatmeal more thoroughly).
• Remove cover, stir and serve.
• Garnish with chocolate chips, nuts, and/or fruit if desired.

CHOCOLATE OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
• To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in nuts and cool.
• To prepare cookie base: Cream 1 1/2 cups of the butter and the brown sugar together. Add the vanilla and the egg, and beat until light and fluffy.
• Add the flour, baking soda, and 1 3/4 cups of the oats and blend well.
• Press 2/3 of this mixture into the bottom of the greased pan. Spread the cooled filling on top of the cookie crust.
• Mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. Bake for 25-30 minutes.

OATMEAL-BANANA PARFAITS

Steps:

• Make the bark: Preheat the oven to 350. Combine the flour, oatmeal, walnuts, sugar and a pinch of salt in a bowl. Melt the butter in a pot over medium heat and cook until light brown, 6 minutes. Stir into the dry ingredients. Press the dough into the bottom of a 9-inch springform pan. Bake until golden brown, 30 minutes.
• Remove the crust from the oven and sprinkle with the chocolate; let stand until soft, then spread with the back of a spoon. Refrigerate the bark until firm, 30 minutes. Break into pieces.
• Make the oatmeal cream: Fill a large bowl with ice. Microwave 3/4 cup cream until simmering, 45 seconds. Puree with the oatmeal, sugar, a pinch of salt, vanilla and nutmeg in a blender. Transfer to a bowl and place over the ice; whisk until cool and thick. In another bowl, whisk the remaining 3/4 cup cream until soft peaks form; fold in the oatmeal puree.
• Layer the oatmeal cream, bananas and crushed bark in 4 parfait glasses

CHOCOLATE-OATMEAL PARFAITS

Steps:

• PUDDING:.
• Whisk together first 5 ingredients in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot.
• Gradually whisk 1/3 cup hot milk mixture into egg in a small bowl.
• Whisk egg mixture into remaining hot milk mixture.
• Cook, whisking constantly, 3 minutes or until mixture thickens.
• Remove from heat; add chopped chocolate, stirring until chocolate melts and mixture is smooth.
• Stir in vanilla.
• Pour mixture into a glass bowl.
• Place heavy-duty plastic wrap directly on warm mixture (to keep a film from forming), and chill 2 hours or until completely cool.
• PREPARE GRANOLA: While pudding is chilling.
• Stir together honey and next 2 ingredients in a small bowl.
• Stir together oats, flour, sliced almonds, and salt in a large bowl.
• Add honey mixture to oatmeal mixture, stirring until combined.
• Spread oat mixture onto a lightly greased baking sheet.
• Bake at 350°F for 20 minutes, stirring often.
• ASSEMBLY:.
• Layer 1 1/2 tablespoons Quick Oatmeal Granola, 3 tablespoons chocolate mixture, and 1/4 cup whipped topping into each of 6 (1 1/2-cup) parfait glasses.
• Repeat layers once; sprinkle each parfait with 1 tablespoons granola.

OATMEAL PARFAIT CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C.)
• In a medium bowl, mash the bananas into a paste.
• Pour in the honey and almond extract, and mix until well combined.
• Sprinkle on the rolled oats and cinnamon and mix until incorporated.
• Evenly divide the oats into a greased 12-cup muffin tin.
• Use your fingers to mold the oats into a cup shape in each of the muffin cups.
• Bake for 15 minutes, until the oatmeal cups have set.
• Remove the oatmeal cups from the muffin tin and place them on a serving plate.
• Place a spoonful of yogurt in each cup and top with your choice of toppings.
• Enjoy!

CHOCOLATE MINT PARFAITS

Steps:

• In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes; set aside. In a small bowl, beat the cream cheese, sugar, extract and remaining milk. Fold in whipped topping. , Spoon half of the pudding into four parfait glasses. Top with half of cream cheese mixture. Repeat layers. Garnish with candies if desired.