Dates, plant milk, and a splash of vanilla transform leftover brown rice into a mouthwateringly creamy rice pudding. Layers of juicy fresh berries and chewy oil-free granola add color and textural variety to these vibrant breakfast pudding parfaits. Healthy and delicious, these banded beauties make a great everyday breakfast and are perfect for a festive brunch.
Tips: The rice pudding tastes best chilled, so we suggest making it a day ahead. That way, it can chill overnight, and you can build the parfaits the next morning. Stash any extra pudding in the fridge to enjoy for the next four to five days.
If you’d rather use store-bought granola for the parfaits, we recommend Plantstrong’s line of oil-free granolas.
To make this recipe gluten-free use gluten-free granola; to make it nut-free, use nut-free granola.
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