Peanut Butter Parfait Breakfast (Southern Living, 1980)

Chris and I aren't huge on sweets.  But we also aren't stuck with conventional views of desserts.  We both think that if you can have waffles with syrup for breakfast, whats wrong with key lime pie?  Thus, we decided to make the Peanut Butter Parfaits for breakfast instead of as a dessert.  This was a great decision.  It was VERY filling.  If it had been a dessert, I don't think we would have been able to eat it.  As it was, we couldn't finish a serving.

I did make several changes from the above and I did cut the recipe in half, so below is for two servings.

Peanut Butter Parfaits

3/4 cup Quick Cooking Oats

1/4 cup brown sugar

1/4 cup applesauce

2 tbls melted margarine

1/4 cup brown sugar

2 tbls cornstarch

1 cup milk

2 tbls egg substitue

2 tbls applesauce

1/4 cup peanut butter

1/2 tsp vanilla

** Mix together and spread in baking dish.  Bake at 350 for about 30 minutes, stirring occassionally, until somewhat crunchy

** In a saucepan, mix sugar, cornstarch, milk, egg, and applesauce stirring constantly until thickened.  Continue stirring for an additional minute (it will get a little more "pudding" texture).  Add in peanut butter and vanilla.  At this point, I put the mixture in the freezer until the oats were finished.  Layer and serve.

I did leave out the peanuts and made it gluten free by using the cornstarch.  It was good, not overly sweet and was VERY filling.  It was also really easy to make.  It came together really easily.  I don't know if we will ever make this one again, but it was fun for a change in our typical pre-church breakfast routine.  

I do have parfait glasses, but they are not in use very often, so they are stored in our attic storage.  For some reason, Chris didn't think the pictures needed real parfait glasses.  So, we used red wine glasses.  I don't think this changed the overall dish (too much).

- Chery