Warm Blueberry-Citrus Parfait

Today was an oatmeal morning - it was rainy, the temperatures have started to fall, my stress levels are through the roof, and I was all about the sweatpants today. Oatmeal, I have found, goes well with sweatpants - not in the way of a messy eater like me, who winds up with oatmeal quite literally in my lap if I'm not careful or fully conscious, but in the way that they are both comforting and good remedies for crummy, rainy, not-warm-enough days.

I did not eat this dish this morning - I did a simple strawberry-almond oatmeal - but I sure wouldn't have minded this one, either. This warm parfait is the child of a sexy parfait and a secure, reliable oatmeal. You don't get the contrasting creamy-crunchy textures that you get with a traditional parfait, but you do get a smoothness that I've found traditional oatmeal to be lacking in. At the same time, all of the flavors come through without the dish as a whole being overly sweet. Plus, the color of this parfait screams Springtime, but the warmth is so inviting for those in-between days. Enjoy it for breakfast or dessert, or even a sweeter but wholesome lunch or dinner.

Warm Blueberry-Citrus Parfait

Yield: 1 serving
(printable recipe)

The Ingredients
1 cup water
1/2 cup oats
pulp + zest of 1 orange*
6 ounces blueberry-flavored, nonfat greek yogurt
sliced almonds, for topping

The Method
Bring the water to a boil in a small saucepan, then stir in the oats. Squeeze the juice from the pulp and add it along with the zest. Stir in the yogurt, turn the heat off or down to low, and allow the parfait to warm through. Transfer to a bowl and sprinkle with almonds.

*This recipe does not call for the actual fruit of the orange. I made this recipe the morning after I had used an orange, but not the pulp or zest, for another meal. Zest is pretty self explanatory, but by pulp I just mean taking the peel and squeezing out the juice that's trapped in it (you'll get a decent amount, depending on how well you've separated the peel and fruit). To get a lot of juice, I'd suggest cutting the peel off of the orange rather than hand-peeling (plus, it's faster that way). Feel free to add the actual fruit, though.

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