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Overnight Caramel Currant Parfait

Jacqueline Köster

Instagram: @plantastybites


What ingredients do you think are underused at home when we cook?

Tahini! It’s been my all-time favorite ever since I’ve discovered it for making hummus, and I literally add it to anything. Whether it’d be sweet or savory, it just works wonders for the taste in hummus, as part of a salad dressing, drizzled on banana or as a dip for dates!

How has food impacted your life/health?

Going vegan and eating mostly plant-based has been a journey altogether. It wasn’t just about feeling my body become healthier by choosing nourishing foods. I felt shifts in my mind and became more mindful and conscious, appreciating my surroundings and other livings on our planet. I feel happier and it’s been the best decision.


Overnight Caramel Oats

80g oats

300 ml oat milk

2 tsp maca powder

2 tbsp chia seeds

Currant Compote

1 cup currants

1 tbsp lemon juice

1 tsp maple syrup

Currant Yogurt

1 cup unsweetened soy yoghurt

½ cup currants


Add your oats, oat milk, maca powder and chia seeds into a bowl and stir it all together. Stir again after 10 minutes to prevent any clumps from forming. Put your bowl into the fridge and leave to soak overnight. The next morning, heat up the currants in a pot over medium high heat and add in lemon juice and maple syrup. Once the currants start to soften, lightly mash them with a fork. Take your compote off the heat and leave to cool while you prepare the yogurt. Simply blend up soy yogurt with currants, add some sweetener if desired. Lastly, all you need to do is arrange your parfait! Start with a layer of your caramel overnight oats, followed by a layer of currant compote and finish off with your currant yogurt. Choose whatever toppings you desire, dig in and enjoy!

The 411

University student with a passion for food photography, sharing her love for healthy, plant-based foods that nourish mind, body and soul.

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