It’s Christmas morning! What better way to start your day than with a Mistletoe Chia Pudding Parfait. A perfect detox from all the holiday party sugar and also a great snack for kids–especially the naughty ones (see throwback below).
Chia pudding makes for a fun, low calorie, filling breakfast or snack. It is packed with protein, fiber, anti-inflammatory omega 3s, and probiotics to keep you energized and boost digestion. Feeling bloated? It may even help decrease bloating and abdominal cramping.
This recipe is so easy and quick. You can even make it ahead of time and assemble the parfait when ready to eat. With the chia pudding, just mix together the ingredients and store it in the fridge!
You can enjoy the chia pudding layer on its own, but I love assembling it parfait style. A must for any parfait is some toasty granola. Since many store bought granola contain honey or high fructose corn syrup, I opt to make my own homemade granola. It’s cheaper, healthier, and only takes 5-10 minutes!
Parfait layers make this recipe so versatile. You can customize it to your taste and what you’re in the mood for. Non-dairy or dairy yogurts are great for layering. Also try fresh fruit, fruit puree, apple sauce, nut butters, or pureed pumpkin–the options are endless!
Ingredients and Instructions:
For the Chia Pudding:
- 1/4 cup chia seeds
- 1 cup nut milk of choice (I like to use almond or coconut milk)
- 1-2 tablespoon maple syrup or agave nectar
- Optional Mix-ins (dates, chopped nuts, dried fruit, seeds, shredded coconut)
- Mix chia seeds, nut milk, and natural sweetener together in a small bowl or mason jar for a ready to go breakfast. Let it set in refrigerator for 4-5 hours or overnight.
- Remove it from the fridge, and add in optional mix-ins for some more crunch. Be sure that the chia pudding is nice and thick. The chia seeds will have hydrated into a gel like consistency.
- Dairy or non-dairy yogurt of choice (I used So Delicious Cultured Coconut Milk plain yogurt)
- Fruit or pumpkin puree (optional)
- Nut Butter (optional)
- Berries or other fruit of choice
- Mint leaves
- Homemade granola (see below)
Stovetop Toasted Coconut Vegan Granola
- 1 cup thick rolled oats
- 1 tablespoon coconut oil
- 1-2 tablespoon maple syrup
- Fresh ground sea salt
- Spices (cinnamon, nutmeg, cardamom, clove)
- Shredded Coconut
- Optional Mix-ins: chia seeds, flax seeds, chopped nuts, dried fruit, dates
Note: The key to getting a golden-brown toast for this granola is keeping a close eye on the pan. Watch how quickly it is browning and stir almost continuously so it doesn’t burn. You’ll know it is ready when the oats are crunchy! This usually takes me about 5-10 minutes.
- Heat coconut oil in a large pan on medium-high flame. When hot, toss in oats. Quickly stir to evenly coat all oats.
- Turn heat down on medium. Once oats are coated and starting to brown, add in maple syrup. Immediately stir to evenly coat the oats and prevent burning the oats.
- Add sea salt, spices, and shredded coconut. Mix quickly so these ingredients stick to the oats.
- Add optional mix-ins if desired, turn heat on low. Once oats are golden brown and crunchy, they are ready!
Putting it all together:
Assemble alternating chia seed and parfait layers as desired. Top with granola and garnish with mint leaves and berries. To give it a Christmas holiday look, I created a ‘mistletoe’ topping by stuffing blueberries into raspberries and adding mint leaves.
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