For the jam:
3 large apples, peeled and diced
180 ml 100% fresh apple juice
2 tbsp chia seeds
¾ – 1 tsp cinnamon
½ tsp pure vanilla extract (optional)
pinch of fine grain sea salt (optional)
For the parfait:
65 g gluten-free rolled oats
300 ml cups almond milk
2 tbs chia seeds
1 tsp pure vanilla extract
½ tsp cinnamon
honey (or agave syrup for vegans), to taste (optional)
apple pie jam (from above)
chopped toasted walnuts (optional)
To make the jam:
Add all the jam ingredients into a medium saucepan and stir to combine.
Bring mixture to a low boil.
Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring every 5 minutes or so.
When the apples are tender, remove from the heat and mash 50% of the mixture to thicken. Set aside to cool.
To make the vegan overnight oats:
Combine the oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl, whisk to combine.
Place in the fridge overnight, or for a minimum of 1-2 hours to thicken. Once the oats are softened and the liquid is mostly absorbed, it's ready.
Thin it out with more almond milk or thicken it with more chia seeds (if needed).
To make each parfait:
Layer the vegan oats mixture with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts and honey or agave syrup on top of each layer if desired.
Store any leftover jam in an air-tight container or jar in the fridge, it should last for at least 1-2 weeks.
The above recipe makes 2 parfaits.