Blueberry Chia Seed Pudding Parfait
Blueberry Chia Seed Pudding Parfait
Ingredients
For the Chia Pudding
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Blueberry Compote
- 1 1/2 cups blueberries, fresh or frozen
- 2 tablespoons water
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon maple syrup, optional, to taste
For Layering and Garnish
- 1/2 cup fresh blueberries
- 1/2 cup granola, your favorite
- fresh mint leaves, for garnish, as needed
Instructions
- 1
Prepare the Chia Pudding: In a medium bowl, whisk together the chia seeds, almond milk, 2 tablespoons of maple syrup, vanilla extract, and salt until well combined. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a gel-like consistency.
⏱️ 5 min
- 2
Make the Blueberry Compote: In a small saucepan, combine the 1 1/2 cups of blueberries, water, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the blueberries have softened and released their juices, and the sauce has slightly thickened. If desired, stir in 1 tablespoon of maple syrup for extra sweetness. Remove from heat and let cool completely. The compote will thicken further as it cools.
⏱️ 10 min
- 3
Assemble the Parfaits: Once the chia pudding is set and the compote is cool, begin layering. Divide the chia pudding among 4 serving glasses or jars. Top each with a layer of blueberry compote, then sprinkle with some fresh blueberries and granola. Repeat the layers if your glasses are tall enough, ending with a final layer of compote, fresh blueberries, and granola.
⏱️ 5 min
- 4
Garnish and Serve: Garnish each parfait with a few fresh mint leaves. Serve immediately for a refreshing and healthy breakfast or snack.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Chia Seed Pudding Parfait
Ingredients
For the Chia Pudding
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Blueberry Compote
- 1 1/2 cups blueberries, fresh or frozen
- 2 tablespoons water
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon maple syrup, optional, to taste
For Layering and Garnish
- 1/2 cup fresh blueberries
- 1/2 cup granola, your favorite
- fresh mint leaves, for garnish, as needed
Instructions
- 1
Prepare the Chia Pudding: In a medium bowl, whisk together the chia seeds, almond milk, 2 tablespoons of maple syrup, vanilla extract, and salt until well combined. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a gel-like consistency.
⏱️ 5 min - 2
Make the Blueberry Compote: In a small saucepan, combine the 1 1/2 cups of blueberries, water, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the blueberries have softened and released their juices, and the sauce has slightly thickened. If desired, stir in 1 tablespoon of maple syrup for extra sweetness. Remove from heat and let cool completely. The compote will thicken further as it cools.
⏱️ 10 min - 3
Assemble the Parfaits: Once the chia pudding is set and the compote is cool, begin layering. Divide the chia pudding among 4 serving glasses or jars. Top each with a layer of blueberry compote, then sprinkle with some fresh blueberries and granola. Repeat the layers if your glasses are tall enough, ending with a final layer of compote, fresh blueberries, and granola.
⏱️ 5 min - 4
Garnish and Serve: Garnish each parfait with a few fresh mint leaves. Serve immediately for a refreshing and healthy breakfast or snack.
⏱️ 1 min