Preheat your oven to 350 degrees F (180 degrees C).
For the chocolate custard, in a saucepan place Oat Flour (10 gram), Unsweetened Cocoa Powder (5 gram), and Vanilla Extract (1 gram). Add in the Egg (50 gram) and whisk until smooth.
Pour in the Unsweetened Almond Milk (120 milliliter) and bring to a gentle boil, on low heat stirring constantly with a spatula. Once it thickens remove it from the heat and transfer it into a bowl. Cover with plastic wrap, let it tough the custard to avoid the creation of a thick layer while cooling.
Next, prepare the lemon custard. In a saucepan stir Oat Flour (10 gram), Lemon Extract (1 gram), and Egg (50 gram). Add in Unsweetened Almond Milk (100 milliliter).
Bring to a gentle boil, stirring constantly with a spatula until it thickens.
Transfer to a bowl, cover with plastic wrap, and let cool down. Transfer both bowls into your fridge for a couple of hours.
While the custards are chilling, prepare the granola. This recipe is super simple and hassle-free. In a bowl just stir together Coconut Ghee (1 tablespoon), Almond Butter (30 gram), Ground Cinnamon (1 dash), and Oats (50 gram).
Spread it on a baking tray and bake in a preheated oven at 350 degrees F (180 degrees C) for about 20 minutes or until crunchy. Remove from the oven and let it cool down completely.
Next, to assemble your parfait, just lay some granola at the bottom of your container, cover it with a layer of chocolate custard, then place more granola, next is lemon custard. Decorate the top with some more granola or a dusting of cinnamon if you like!