Dessert Parfait with Toasted Oat Topping
By Melissa's Corporate Chefs


For the Topping

3 cups Oats
1/2 cup Brown Sugar
1/2 cup Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
6 cups Vanilla Ice Cream
6 cups Berries


In a dry sauté pan over medium heat, toast the oats until golden in color add the sugar, brown sugar salt and cinnamon and toast until the oats are coated. Reserve.

Cut the berries into bite sized pieces.

In a ice cream glass or bowl, layer one scoop of ice cream followed by half a cup of berries. Repeat and top with toasted oats. Continue same order with remaining parfait dishes.

If reserving the parfaits for later enjoyment, layer the berries and ice cream, cover and freeze until needed. For service simply sprinkle on the warm topping.


Used blueberries for fresh berries.