Berry Chia Parfait
Start your day with vibrant, antioxidant-rich berries blended into a lusciously thick chia pudding. Layered with creamy yogurt and a crunchy topping, it’s a wholesome breakfast that feels like a treat.
Servings 4
Calories 368kcal
Equipment
- Small skillet
- High-speed blender
- Silicone spatula
- Large airtight container (e.g., a 1-quart glass jar)
- Four 8-ounce (240 mL) serving glasses or jars
Ingredients
- ½ cup raw pecan halves
- ¼ cup unsweetened large-flake coconut
- ½ cup chia seeds
- 2 tablespoons date syrup or to taste
- 3 cups frozen forest berry blend e.g., raspberries, blueberries, blackberries, divided
- 1 lime zested and juiced
- 1 ¾ cups unsweetened plain almond milk
- 1 teaspoon vanilla extract
- 1 cup plain coconut yogurt
Instructions
- Toast the Topping: Place the pecan halves in a dry small skillet over medium-low heat. Toast for 3–4 minutes, shaking the pan frequently, until fragrant. Add the coconut flakes and toast for another minute until the edges are golden. Remove from heat and set aside to cool completely. Once cool, roughly chop the pecans.
- Create the Fruit Base: In the high-speed blender, combine 2 cups of the frozen berries, almond milk, date syrup, vanilla extract, and the juice from the lime. Blend for 45–60 seconds until completely smooth and creamy.
- Hydrate the Chia Seeds: Pour the fruit mixture into your large airtight container. Add the chia seeds and whisk vigorously for 1 minute to ensure they are fully incorporated and no clumps remain.
- First Chill & Whisk: Seal the container and place it in the refrigerator for 25 minutes. After the initial chill, remove the container and give the pudding another thorough whisking. This step is key to preventing clumps and ensuring a uniform, creamy texture.
- Final Set: Reseal the container and return it to the refrigerator to set for a minimum of 6 hours, or up to 12 hours. The pudding is ready when it is thick, spoonable, and the chia seeds have fully gelled.
- Assemble the Parfaits: Divide half of the chia pudding evenly among the four serving glasses. Add a layer of coconut yogurt, followed by a sprinkle of the remaining 1 cup of berries. Top with the remaining chia pudding, another dollop of yogurt, and garnish generously with the toasted pecan-coconut topping and fresh lime zest.
Notes
Storage:
For optimal texture, store the chia pudding and the crunchy topping in separate airtight containers in the refrigerator. The pudding will keep for up to 4 days. Assemble the parfaits just before serving to keep the topping crisp.
Ingredient Swaps:
Feel free to use unsalted walnuts or almonds instead of pecans. Hemp hearts or pumpkin seeds also make a great topping. If you don't have date syrup, pure maple syrup is a fine substitute.
Troubleshooting:
If your pudding is thicker than you'd like, simply stir in an extra splash of almond milk until you reach your desired consistency. If it seems too thin, add another teaspoon of chia seeds, stir well, and let it rest for another hour to thicken up.
Nutrition Facts (per serving, approx.)
- Serving Size: about 1 ¼ cups
- Calories: 368
- Total Fat: 22 g
- Saturated Fat: 6 g
- Polyunsaturated Fat: 7 g
- Monounsaturated Fat: 8 g
- Cholesterol: 0 mg
- Sodium: 46 mg
- Total Carbohydrate: 37 g
- Dietary Fiber: 14 g
- Total Sugars: 17 g
- Includes Added Sugars: 5 g
- Protein: 8 g
- Vitamin D: 0 mcg
- Calcium: 389 mg
- Iron: 3.8 mg
- Potassium: 482 mg