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Mango Oat Parfait with Raspberry Rhubarb Coulis

Mango Oat Parfait with Raspberry Rhubarb Coulis - The Sabi

By Co-Founder Hilary Metcalfe

I created this recipe for a breakfast spot here in Amsterdam and I’ve modified it slightly for making at home. These make a lovely brunch element on the table and are a feast for the eyes and really perfect for meal prep, especially postpartum or for breastfeeding. Oats offer fibre-rich, complex carbohydrates that can support milk production, and chia seeds are omega-3 rich, great for reducing inflammation and for fertility support. 

Layered fresh fruit, pops of colour and texture variations in parfait cups, I get so excited about breakfast when I see these beauties!  Coconut yogurt offers a perfect balance of creaminess with a kiss of sweetness mostly from the fruit itself. The show stopper here is the homemade rhubarb and raspberry coulis, but you can sub in naturally sweetened preserves like apricot or raspberry instead.

NOTE: Allow the ingredients to come to room temperature or close to it before serving. Cold food has less taste and the mouth perceives it as less sweet, which is why ice cream is so loaded with sugar. You may think it’s not sweet enough, even though it is. 


Prep Time: Coulis takes about 30 mins with cooling. The rest takes about 10-15 mins while it cooks/cools. Assembling the cups takes no time at all, just 5-7 mins.
Make ahead: can be made the night or day before, oats and chia will last 3 days if made ahead and stored separately, rhubarb coulis lasts one week.

Serves: 4 hearty oat parfait cups, or 5 as a brunch element

The night before:

Overnight Oats Layer (lasts for 3 days)
150g rolled oat flakes
150ml (plant) milk of choice
1 fat pinch cardamom 

Pour (plant) milk with a pinch of cardamom over the oats until just covered. Soak in a container overnight. 

Chia Layer (lasts for 3 days)
1 Tbsp dry chia seeds per serving of oats, to make 2.5 Tbsp of soaked chia
5 Tbsp or 75g dry chia seeds
300ml milk of choice
1 fat pinch of cinnamon

To soak the chia seeds, start with a splash of the milk, mix the seeds with a fork after 5-7 mins, then add a bit more liquid. Wait 5 mins then add the rest of the milk, stir again and store in the fridge. 

Mango Layer (lasts for two days)
Fresh or frozen mango

Defrost 5 handfuls of frozen mango overnight in the fridge. If available, use fresh mango! Chop into fingertip-sized blocks.

Raspberry Rhubarb Coulis (lasts for one week)
5-6 stalks rhubarb, washed and chopped
raspberries, 4-5 large handfuls
1 cup fresh orange juice
2 Tbsp maple syrup 

Simmer all ingredients together in a pot on low heat for up to 20 mins. Mix thoroughly to break up any big rhubarb chunks, mashing them with a fork. When cool, transfer to a sterilised glass container and refrigerate. I like this element warm best, so I make it the morning of the brunch, but it’s perfectly good a day ahead so flavors settle a bit. 

Coconut Flakes (lasts for two weeks)
110g coconut shavings or flakes (not the finely grated, use bigger pieces)

Toast coconut shavings or flakes, about 6 fat pinches, in a pan on medium low heat for 3 for 5 mins until toasted and some are golden brown. They burn quickly.


2 large spoons of oats in the first layer
2 large spoons of soaked chia
4-5 blocks mango
2 large spoons yogurt of choice
4-5 blocks mango
1 large spoon raspberry rhubarb coulis
Top each parfait with 1 pinch toasted coconut flakes.  

Optional: Top with granola or chopped nuts for a crunch, a dash of maple or honey on top for additional sweetness.

Bon appétit!

About Hilary 

Hilary is the Co-Founder of the SABI, a Holistic Nutritionist, natural, whole foods Chef, product developer and advocate for women getting to know their bodies, cycles and selves better. Born in Los Angeles, California and raised in Baja California, Mexico, she now lives in Amsterdam, The Netherlands with her partner and her dog, Flint. 

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Use code WELCOME15 for 15% off first purchase

Use code WELCOME15 for 15% off first purchase