Coconut and Strawberry Oat Parfait


My sister is a gym junkie who wakes up at the crack of dawn to go into a dimmed, neon-lit room full of women – and the occasional man – and cycle like a nutcase for 45 minutes to remixed versions of the latest pop hits. She has good legs though, so, whatever.

I made her a post-gym breakfast parfait to satisfy her colossal hunger after enduring RPM class.


Coconut and Strawberry Oat Parfait
Makes 1

3/4 cup of instant oats (oats that are cut up into smaller pieces, so they cook faster)
1 cup light coconut cream
1 tbsp chia seeds
1 tbsp shredded coconut
3/4 cup plain greek yoghurt
Handful of fresh strawberries, sliced

To make the oats: in a bowl combine the oats, coconut cream, shredded coconut and chia seeds and microwave for 1 minute. Refrigerate for approximately half and hour to allow the oats to set and chill.
To layer the parfait: in a mason jar, start with your oats, layer up the sliced strawberries, add a dollop of yoghurt. After this layer you could also add a swirl of honey, sprinkle some more shredded coconut or add some nuts as well. Top with another layer of oats, strawberries and yoghurt and continue until you’ve reached the top of the jar.
A simple strawberry sauce was made by roughly chopping 3 strawberries and microwaving them for about a minute, or until soft. Smoosh them with the back of a fork to allow the juice to come out. Add a little honey if the sauce isn’t sweet enough.

Just look how excited Keisha was to eat oats!


You can use regular oats, they may just take a little more microwaving and cooling in the fridge to set.