chia pudding parfait

Who knew ‘parfait’ meant ‘perfect’ in French? Life just makes so much more sense now.

I woke up this morning planning to have this awesome brekky inspired by In It 4 the Long Run’s recipe, and then realized too late that I should have started prepping it the night before… Cue the hangry stomach rumblings as I forced myself to wait the l o o o o n g e s t hour ever so that the chia seeds could do their thing.

But it was so worth the wait. Creamy, pudding-y, delicious, nutritious, spiced with a little vanilla and cinnamon, delicious, satisfying, and, oh, did I mention delicious? It was all that and more.

The first time I ate chia pudding was practically 6 years ago. My gut reaction was ohmygosh ew who eats this?! And then I proceeded to finish it because what else is a girl supposed to do when she’s already in school and there’s no other option?

Lately I’d been reading a lot about the benefits of chia seeds, especially for those with digestive problems. They really pack a fiber-filled punch, with 6 grams in just 1 small tablespoon. Talk about good-for-your-gut! They’ve also got omega-3 fatty acids, protein and antioxidants. Plus the seeds are super versatile and easy to use.

That peanut butter swirl, though!

So, all of this led to me giving the stuff a second chance. Can I say my eyes have been opened and I’ve seen the light without seeming too cliche? Because I have.

This is definitely getting an encore and a spot in my breakfast rotation. Next time I’ll remember to stick it in the fridge the night before, though.

Chia Pudding Parfait

 

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Prep time

5 mins

Cook time

3 hours

Total time

3 hours 5 mins

 

Author: Sara

Recipe type: Breakfast

Serves: 1

Ingredients

• For chia pudding:
• · 1½ tbsp chia seeds
• · ½ cup almond milk*
• · ½ tsp vanilla extract
• · ¼ tsp cinnamon, adjust to taste
• For parfait:
• · ½ cup Greek yogurt (I used Siggi's 0% vanilla skÿr, which is one of my all-time favorite yogurts)
• · ½ cup blueberries
• · drizzle of peanut butter

Instructions

1. The night before, mix together chia pudding ingredients in jar. Place in fridge.**
2. In the morning, layer chia pudding, yogurt, and berries until all ingredients are used up. Top with peanut butter.
3. Devour with pleasure.

Notes

*I used Silk unsweetened original almond milk, since I'm trying to cut down on the dairy, but you can use any milk you like.
**Ideally, this should have at least 3 hours to gel. Like I said, I only gave it 1 hour, and it still tasted amazing!

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