Here’s a fantastic recipe from the Happy Skin Kitchen’s Elisa which is perfect for a lazy Sunday morning but just as good prepared in advance in a jar to devour on-the-go. Don’t just take our word for it though, here’s what Elisa has to say about it.

“I love how all the different layers create this super fruity, creamy and filling breakfast or snack perfect for the warmer weather. The JAZZ™ Apples are naturally sweet meaning that you don’t need to add any sweetener but please don’t skip the toppings as the nut butter adds a lovely rich flavour and the berries and apples add so much texture and crunch.”


For the Vanilla Oat layer (first layer):
3/4 cup of Oats
½ tbsp of Chia Seeds
1/3 cup of peeled and finely grated JAZZ™ Apple
3/4 cup of Almond Milk
A dash of Vanilla Extract
1 tbsp of Maple Syrup (optional)

For the Coconut layer (second layer):
2 tbsp of Coconut Yoghurt

For the Beetroot, JAZZ Apple & Raspberry layer (third layer):
¾ cup of Oats
1/3 cup of mashed up Raspberries
1/3 cup of peeled and finely grated JAZZ™ Apple
1 tbsp of Beetroot Powder or Beetroot Juice
½ cup of Almond Milk

For the Raspberry Jam:
¾ cup of fresh or frozen Raspberries
2 tbsp of Chia Seeds
1 tbsp of Maple Syrup (optional)

2 tbsp of Peanut Butter or Almond Butter
Extra Coconut Yoghurt
Fresh berries of your choice
A few JAZZ™ Apple slices


Prepare your oats the night before so they are thick and creamy in the morning, but if you don’t have time just use quick porridge oats instead of old fashioned jumbo oats.

Start by making the vanilla oats. Place all the ingredients into a bowl and whisk vigorously until everything is well incorporated. The amount of milk you want to use really depends on how runny or thick you like it. Cover the bowl with some cling film and place it in the fridge.

To make the beetroot, apple & raspberries layer once again place all the ingredients into a bowl and mix well. Adjust the amount of almond milk according to your taste. Cover the bowl with some clingfilm and place it in the fridge while you are making the raspberry jam.

To make the raspberry jam simply place the raspberries in a pan with a splash of water on a medium heat. Cover with the lid and bring it to boil. Once the fruit starts to bubble turn the heat down to a simmer. Add the chia seeds and maple syrup and then cook the jam on a low heat for about 20-25 minutes until it becomes gloopy and thick. Remove from the heat.

To assemble the parfaits, start with the vanilla oats at the bottom of the jar/glass and then add 1 tablespoon each of coconut yogurt, the beetroot, apple and raspberry oats, the raspberry jam and top it with peanut butter, another dollop of coconut yogurt and fresh berries of your choice.