Cherry Bakewell parfait

  • Prep: 10m
  • Cook: 5m
  • Serves: 3

It's difficult to beat the combination of cherries and almonds, the flavours work so well together and we love these gorgeous little cherry bakewell parfaits. Layers of creamy and almond-y chia and oats, sweet seasonal cherries, vanilla coconut yoghurt and more almond butter for good measure.


  1. Combine all the ingredients for the oat and chia layer in a jar. Mix to combine well. Pop it in the fridge overnight or at least 4hrs.
  2. Add the pitted cherries, maple syrup and a splash of water to a small frying pan.
  3. Cook on a medium heat for a few minutes until the cherries soften a little. Set aside.
  4. Stir the maple syrup and vanilla into the coconut yoghurt.
  5. To compile: layer the oat/chia mix into two medium or three small pots. Next add some cherries then coconut yoghurt and almond butter. Repeat.
  6. Top with flaked almond and more cherries.


All to be sourced organic where possible

  • Chia/oat layer
  • 1 tbsp chia
  • 4 tbsp oats
  • 2 tbsp ground almonds
  • 150ml plantbased milk of choice
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla essence
  • 1 tsp maple syrup
  • Cherries
  • 180g cherries, pitted
  • 1 tbsp maple syrup or sweetener of choice
  • Splash of water
  • 75g coconut yoghurt
  • 1 tsp maple syrup, optional
  • 1/4 tsp vanilla powder or extract
  • 2 tbsp almond butter
  • 2 tbsp flaked almonds, toasted
  • Extra cherries
Niki, Rebel Recipes

Niki, Rebel Recipes

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