This Coconut-Vanilla Chia Pudding Parfait is topped with crunchy granola and stewed strawberries to make a healthy, delicious breakfast.
I finally jumped on the chia pudding bandwagon but, you know what, I’m totally okay with it, because out of ALL of the chia pudding recipes out there, I finally have one that speaks to me, that I would not hesitate one bit to make at any given point in time. You see, I’m picky about my chia puddings. It’s a bit of a textural thing. Chia pudding on its own is a little too slimy for me, along the very same lines of why I am averse to Jell-O. I need some textural dimension in my foodstuffs, not something that just slides on down before I even have time to savor the flavor (you see what I did there?)
So when I started thinking that I needed to hop on this chia pudding train (because yes, if everyone else decided to jump off a cliff, I probably would too), I started brainstorming ways I could add texture and flavor to make it a truly enjoyable meal for me. I immediately thought of adding some crunch, and what better way to do that than with my absolute favorite, Andy’s Fairfield Granola? It’s got the oats, it’s got the nuts, it’s got the spices and sesame seeds…Perfect-o.
Next, I figured we’d need some sort of fruit, to really knock the nutritional value of this pudding out of the park. Breakfast is the most important meal of the day, after all! (Although I definitely won’t judge if you consume this for lunch, dinner OR dessert.) Because ‘tis the season, I decided to stew up some fresh, juicy strawberries to get them nice and syrupy, and of course I had to add some amaretto to give them a little kick (as it just so happens to be my favorite “breakfast” liqueur.)
The trickiest part about this recipe is that it does require some prep time to make all of the components. But once those are made, the parfaits come together in a snap. The granola can be easily made well in advance (we’re talking two, three even four days ahead if kept in an air-tight container) and the strawberries can be made the night before when you’re prepping your chia pudding. Yes, this pudding does need to sit overnight to set up, as most chia pudding recipes do, but it comes together sooo easily it will really take you no time at all. Simply whisk chia seeds, coconut beverage, vanilla and honey together in an airtight container, let sit for about 10 minutes, stir again, and pop in the refrigerator to “gelatinize” overnight (is that a thing?)
The next morning, there’s a chance the chia pudding may still be a bit clumpy. That’s okay! Simply give it another stir and let it sit for 10-20 minutes more (and if you don’t have time, use the pudding as is.) It will continue to firm up the longer it sits. Distribute the pudding among the serving vessels (I used stemless wine glasses), then add the stewed strawberries over top. Finally, sprinkle on the granola. If you’re feeling incredibly ambitious, you could drizzle on some honey to really finish them off. That’s it!
Now, I know it’s only Wednesday and you’re looking for that little something to get you through the rest of the week. Guys, this is that thing! I promise that if you wake up in the morning knowing that this Coconut-Vanilla Chia Pudding Parfait is waiting for you, it will make it sooooo much easier to get your booty out of bed, and maybe to the gym for that AM workout? I don’t know about you, but food is always my best motivator.
Speaking of workouts, I’m dying to hear all of the ways you like to get moving and grooving. Tell me, what are some of your favorite ways to get a sweat on? I am in the middle of Week 10 on Kayla Itsines’ BBG app and I am loving it! For someone with less and less free time these days, I’m totally digging the fact that her resistance training sessions are only 28 minutes long and I am DRIPPING in sweat afterwards. I get in such an intense workout in a very short amount of time. I’ve noticed lots of small changes already, but I can’t wait to hit the 12-week mark as I hear that’s when you really start to notice the effects. I didn’t start the program to lose weight, but more so to really tone things up so I am in the best shape EVER for my wedding. It’s of course a little early to tell, but it seems to be working! <3 <3
What I am pretty sure of is that Kayla would totally approve of this Coconut-Vanilla Chia Pudding Parfait (okay, maybe minus the booze, but we’re all about balance, right?) I’ve found that it’s the perfect pick-me-up after one of her intense training sessions. It’s got tons of protein to keep me satiated plus loads of vitamins and minerals. So many good things!
So tell me, do I have any fellow BBGers out there? How do you feel about the new app? And for all my readers in general, what are your favorite post-workout meals or snacks that leave you feeling replenished and refreshed? I’m going to need lots of healthy, energizing meals over the next few months!
Coconut-Vanilla Chia Pudding Parfait
For the granola:
- One batch of Andy’s Fairfield Granola (link to recipe in notes) Note: This will make way more than you actually need, but it’s a great snack to have on hand!
For the stewed strawberries:
- 1 ½ pounds strawberries hulled and sliced
- 3 tablespoons sugar
- 2 tablespoons amaretto
For the chia pudding:
- ½ cup chia seeds
- 3 cups unsweetened vanilla coconut beverage
- 1 teaspoon vanilla bean paste
- 2 tablespoons honey I prefer Heavenly Organics Acacia Honey
- First, prepare the granola according to the recipe (link in notes). Cool and store in an airtight container or resealable bag until ready to use.
- The night before, prep the stewed strawberries and chia pudding. For the strawberries, combine all ingredients (strawberries, sugar and amaretto) in a medium saucepan. Cook over medium heat until strawberries have released their juices and turned slightly syrupy. Remove from heat and let cool. Once strawberries are mostly cool, place in an airtight container in the refrigerator overnight.
- For the chia pudding, whisk together the chia seeds, coconut beverage, vanilla and honey. Let mixture sit for about 10 minutes and then whisk again, breaking up any clumps. Place in another airtight container in the refrigerator. Let sit overnight.
- In the morning, remove chia pudding from refrigerator and stir one more time. Let sit for 10-20 minutes after stirring to let it really set up nicely. Once pudding is set, distribute it evenly among four serving vessels (this could change depending on what size “vessels” you are using; I used stemless wine glasses.)
- Remove the strawberries from the refrigerator and spoon on top of the pudding in the individual glasses. Next, sprinkle on a generous serving of granola (I’d say ¼ - 1/3 of a cup, depending on how indulgent you want to be.) Top with a little drizzle of honey, if desired.
- You can find the recipe for Andy's Fairfield Granola here.
- These chia pudding parfaits were delicious on the first morning, but got even better by the second morning. Simply wait to add the granola until right before you're ready to eat so it doesn't get soggy.
Come to mama.