Apple Cinnamon Strawberry Parfait with Toasted Oats

Steps

1. Make the oat crunch first: heat the canola oil in a large skillet over medium heat, add the oats and almonds, and toast, stirring often, for 5 to 6 minutes until golden.
2. Stir in one third of the maple syrup, a quarter of the cinnamon and the salt, and cook 1 to 2 minutes more until the oats look glossy and crisp. Spread the crunch on a plate to cool and wipe out the skillet.
3. Make the apple layer: add the apple, the water, another third of the maple syrup, the remaining three quarters of the cinnamon and half of the lemon juice to the skillet. Cook over medium heat, stirring, for 8 to 10 minutes until the apple is tender and the liquid is syrupy. Transfer to a bowl and let cool for about 15 minutes.
4. While the apples cool, make the tofu cream: blend the tofu, almond milk, vanilla, the last third of the maple syrup and the remaining half of the lemon juice until completely smooth, scraping down the blender as needed.
5. Assemble in 4 glasses: spoon in half of the tofu cream, then half of the apple, half of the strawberries and half of the oat crunch, divided evenly among the glasses.
6. Repeat with the remaining tofu cream, the remaining apple and the remaining strawberries, then top with the remaining oat crunch just before serving so it stays crisp.