Chia Seed Parfait

4 servings
10 min

This fruity parfait is something I just started making because I’m making a concerted effort to loose weight. However, even when I DO lose the weight, I’ll continue to make these because they’re so darned easy and good! What’s not to love about a make ahead reakfast that’s ready to pull out of the fridge in the morning?

Make these in mason jars and you can even take them on the run in the morning.

This recipe is whatever you want to make it. Just keep in mind the ratio of chia seeds to your chosen nut milk and you really can’t go wrong. Combine whatever fruits YOU love.

About the Milks

You can use coconut milk or even nut milk. I even tried switching up the nut milk for this recipe. For Hubs, I made a chocolate almond milk version and for me, I chose cashew milk. If you’re allergic to nuts, try substituting a diary product like yoghurt or kefir.

We’ve also cut out processed sugar so use unsweetened nut milk so we can sweeten our breakfast parfaits ourselves. However, if you use a sweetened milk, it probably isn’t necessary to add in any added sugar.

You can use fruit that’s in season or even frozen. Often we even combine the two! That banana didn’t make it into the parfait; we ate it :).

When you combined the chia seeds with the milk, if you let it sit until it thickens up a little, you’ll see distinct layers when you later in the fruit.

I didn’t have the patience to wait, so I started layering right away. Just divide everything into thirds, then alternate your fruit with the milk/chia/spice combo.

Here’s the one I did with chocolate almond milk. When you’re layering, throw in a few chocolate chips if you’re so inclined or garnish with those on top!

Hubs loves raspberries so they get added into his jar. For some reason, I’m not a big fan of the seeds.

Add a lid and pop them into the fridge overnight. The chia seeds plump and create a puddling-like consistency.

In the morning, remove the lids and garnish. For extra crunch and sweetness, add a spoon full of granola on top. We keep a combined mix of cinnamon and Swerve in a shaker, so I also sprinkle a little of that on top.

We also add more fresh fruit on top.

Grab a spoon and dig right in.

Of course, I was curious to try out Hubs’ chocolate almond version so we divvied it up :). Turns out in this recipe, I really like raspberries – seeds and all!

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Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 4 cups coconut, almond or cashew milk Use sweetened milks if you want it sweet, or add in some honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup chia seeds
  • 2 cups fresh or frozen berries
  • 4 tbsp of toppings i.e. chopped nuts, seeds, chocolate chips and/or granola Can also use cinnamon sugar on top to garnish

Assemble and measure ingredients. Chop the fruit.
In a glass measuring cup, combine the milk, vanilla, cinnamon and salt. Stir in chia seeds.
Divide a third of the berries, followed by a third of the chia mixture amongst the 4 jars. Add lids onto jars and chill in the fridge overnight. These will keep in the fridge up to 3 days.
In the morning, top with a tablespoon of toppings and serve cold.
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