Chia Pudding Parfait | A Before-School Breakfast

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Cha-cha-cha-chia!

No, not the small statue sitting upon your doorstep sprouting a patch of green — I’m not talking about chia pets (although those need to make a comeback, don’t you think?).  The chia I’m referring to is edible — in fact, it’s a superfood. Chia is full of fiber and omega-3’s — even more than salmon. Nice.

Chia seeds, native to Central America, have become über trendy in recent years.  And rightly so — chia is a versatile and super nutritious food. Not only do they aid your gut, they’re also good for your brain, tasty, and affordable.

This chia seed pudding parfait (say that five times fast) is quick, easy, and brain boosting, making it the perfect before-school breakfast.  For the base of this pudding, you’ll need a mason jar (or tuppa-ware), chia seeds, non-dairy milk, and pure maple syrup. That’s it — the toppings are up to you (and your child’s taste-bud preferences). For example — if Jimmy doesn’t like raspberries, use sliced bananas; if he doesn’t like almonds, use sunflower seeds; if he won’t eat his parfait with a spoon, give him a fork and whisper “good luck” in his ear.  Picky eaters are a pain in the booty sometimes, yeah?

The (Base) Recipe

(Makes 2 Servings)

Add-in Suggestions

Assembly

  • Pour all ingredients into two jars, shake up, then leave in fridge overnight.  In the morning, top with remaining parfait ingredients (to follow).

Parfait Ingredients/Toppings

  • 2 tablespoons coconut yogurt (or other non-dairy yogurt) 
  • ¼ cup raspberries (or ¼ sliced banana for Jimmy)
  • 2 tablespoons granola
  • 2 tsp maple syrup

Done and done!

Have you ever made chia pudding?  What are your thoughts? Do you like how it’s slightly crunchy or do you prefer a smooth pudding?

Xo,

Gigi

Gigi Nally
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