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  • Writer's pictureJenny

Chia Seed Pudding Parfait

Welcome to a beautiful new week! I imagine that by now some of you are feeling like you need a couple new recipes in your breakfast arsenal to spice things up while spending so much time at home. Today I have a very simple delicious chia seed pudding for you. I have blended spinach into this recipe, giving it an extra dose of vitamins A, C and K, magnesium, iron and manganese. If you have a kids at home, this is a fun recipe to have them make and play around with, choosing their own unique toppings. Feel free to double or triple the recipe, as it will last for several days in the fridge, just make sure to leave toppings off until ready to eat. The best part about this pudding, is it tastes like a treat but is actually uber healthy. Enjoy!

Chia Seed Pudding Parfait (serves 2)



· 13.5 oz can coconut milk (or non-dairy milk)

· 2 giant handfuls spinach

· 1 Tbsp maple syrup

· ½ tsp. pure vanilla extract

· 6 Tbsp white chia seeds (black chia seeds work just as well)


· ¼ granola

· 1 cup berries

· Nuts, coconut shavings, cacao nibs, cinnamon (optional)


1) Combine all pudding ingredients except chia seeds in a high-powered blender. Blend until completely smooth.

2) Pour mixture between two 16 oz mason jars and then add 3 Tbsp chia seeds to each jar. Put lid on jar and seal tightly. Shake jar vigorously and then put in the fridge 10-15 minutes

3) Pull jars out of fridge and use a small whisk or spoon to stir the mixtures and break up any chia seeds that are clumping together at the bottom of the jar.

4) Put back in fridge to let thicken for at least an hour, but preferably several.

5) Pudding with thicken to a tapioca-like texture as it sits. Once thickened to your liking, add berries, granola and any other of your favorite toppings.

6) Enjoy!

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