This post is sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.
I love a good parfait loaded with with fruit, yogurt, and crunchy sweet bits so I made peach parfaits to share with you. I used frozen peaches and made a little syrup to sweeten up the parfait. Guys, you know I need to have my sugar! I made a maple cinnamon granola from scratch and grabbed a couple of Silk soy “yogurts”.
April is National Soyfoods Month and I’m happy to provide a recipe with soy products. My son is a man of soy. Dairy doesn’t love him, so we’ve opted for soy to give him. I was also a soy baby, but I grew out of by the time I was one. He’s going on five in June and hasn’t had success at outgrowing it.
Let’s just take a minute and be sad that my only child, my baby, the apple of my eye, is turning five June 2nd. Where does this time go?
Do you remember last year when I made the Butterfinger trifles? They had a peanut butter mousse made with silken tofu. They were delicious and didn’t leaven Lucian with a tummy ache! The ganache was made with chocolate chips and soy milk. It was a pretty amazing little trifle if I do say so myself.
So, this is what I love about parfaits. They can be breakfast or dessert. I like all things that can be placed in the two categories at the same time.
- 10 slices frozen peaches
- 2 T. butter
- 3 T. light brown sugar packed
- 1/4 tsp. ground cinnamon
- 2 peach and vanilla yogurt 5.3 oz. each
- Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper and set aside.
- In a small saucepan, add in the brown sugar and cinnamon. Stir to incorporate the cinnamon into the brown sugar. This will help prevent clumping in the cinnamon.
- Add in the maple syrup, butter and salt and place over medium heat. Let it heat up so the butter dissolves. It will be done when the sugar is no longer grainy. It took mine about 5 minutes.
- Remove from the heat and add in the vanilla and stir.
- In a bowl, add in the oats. Pour the hot syrup over top of the oats and stir until the oats are coated.
- Pour the oats into the prepared pan and spread out.
- Place into the preheated oven and let bake for 15 minutes. Give it a stir and be sure to spread the oats back out.
- Let it bake for another five minutes and remove from the oven.
- Let the granola cool completely. It will become crispy. Break the granola apart and place in an airtight container to store it.
- In a fry pan, add in the peaches, butter, brown sugar, and cinnamon. Place over medium heat and stir to combine. Keep the sugar moving until the peaches start to thaw some and the butter begins to melt. We don't want burnt sugar.
- Once the mixture starts to bubble, let it bubble until a syrup consistency forms. It took mine about 4 minutes of bubbling.
- Place in a shallow bowl and place in the fridge to cool. I threw mine in the freezer for about 30 minutes to cool quicker.
- Combine the vanilla and peach yogurt and stir. You can use any flavor yogurt you prefer.
- Add a layer of yogurt, layer of cooled peaches and syrup and another layer of yogurt. Leave room at the top of the glass for granola. Stir in the granola and eat.
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