The Ultimate Fall Breakfast Parfait (Vegan, Gluten-free, Refined Sugar-free)

I am so obsessed with vegan breakfast parfait recently that I can basically have them for breakfast, lunch and dinner. I have been experimenting with different flavors and this fall breakfast parfait is definitely my favorite one. No cooking required and super simple, so I need to share this recipe with you all ☺️

This parfait consists of three layers, they taste amazing alone, and heavenly if you have then altogether! The bottom layer is the pumpkin pie overnight oats, followed by the turmeric apple pie tofu mousse and finally topped with a pumpkin spice nice cream with a sprinkle of raw cacao nibs, pomegranate seeds and goji berries. YUM! I just can’t wait to make this again tomorrow (although I just had it today haha!)

Pumpkin Pie Overnight Oats


1 cup almond milk
1 cup gluten-free oats
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp vanilla extract
1-2 Tbsp maple syrup
1/4 cup chopped pecan nuts


  1. Mix everything except chopped pecans in a jar until everything incorporate together and store it in the fridge overnight.
  2. Fold in the pecan nuts before serving.

Turmeric Apple Pie Tofu Mousse


1 block silken tofu (around 12 oz)
1 small apple
1/2 cup coconut water (or sub water)
1 tsp psyllium husk
1 tsp ground cinnamon
1 tsp turmeric
2 medjool dates


  1. Place everything in a food processor and blend until smooth, add more liquid if the mixture is too thick.
  2. Place this on top of the prepared overnight oats.

Pumpkin Spice Nice Cream


2 frozen persimmons
1 frozen banana
1 tsp pumpkin spice
1 tsp vanilla extract
1 Tbsp maca powder
1 tsp carob powder (optional)


  1. Place everything into a high speed blender and blend until smooth
  2. Carefully pour the nice cream on the top lay


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