You will love this breakfast chia seed parfait that’s loaded with nutrients from blueberries, bananas, and blood oranges. This is a tasty way to start your morning!
 I’ve mentioned before that breakfast can be a tough one over here. We can’t do eggs, and we can’t do nuts. Nuts aren’t always a huge deal at breakfast time, but they can often be found in oatmeal or cereal or toast.
Sometimes we get in a bit of a rut: vegan pancakes, sausage, toast, steel cut oats, repeat. Which isn’t the worst – we love all of those recipes! But it’s nice to have some variety.
I was feeling a little stuck this past week, so I decided that chia pudding would be a good idea. And then I thought I’d mix it up even more by making a chia seed pudding parfait.
This kind of breakfast recipe is good for those with special dietary needs, because it’s so easy to customize. If you need to use a different fruit, you can. You are able to choose the non-dairy milk that works for you. If you like chocolate and sunbutter, you could even find a way to work those in there. I love chocolate chia seed pudding – it’s so tasty.
This was a very nice change – I loved having the pudding layered with the smoothie. And all the fresh fruit on top was the perfect finishing touch!
Ingredient Notes
- Chia Seeds – You can use either black or white chia seeds to make this, either will work well.
- Dairy Free Milk – You can use any type of plant based milk that you like.
- Maple Syrup – I love to use maple syrup to sweeten this, but you could also try honey or agave syrup instead.
- Bananas – Make sure you freeze the bananas so that the smoothie part is thick and frosty.
How to Make Chia Pudding
- Place the chia seeds, non-dairy milk, maple syrup, and vanilla extract in a glass bowl or jar.
- Cover the container and refrigerate for at least 4 hours. I like to make it the night before I want to eat it.
- Stir the pudding well before eating to break up any clumps of seeds.
Storage
Chia pudding will stay good in the refrigerator for up to 5 days. So you could make a big batch on Sunday night and have it for breakfast every day of the week.
Disclosure: This post contains affiliate links.
Recipe
Breakfast Chia Seed Pudding Parfait.
Ingredients
For the pudding:
- 1 cup non-dairy milk I used coconut milk
- 5½ Tablespoons chia seeds
- 3 Tablespoons maple syrup
- 1½ teaspoons vanilla extract
For the smoothie:
- 2 bananas sliced into coins and frozen
- 1 cup frozen blueberries
- â…” cup non-dairy milk more if needed
For the toppings:
- 1 cup fresh blueberries
- 1 blood orange peeled and sliced
- more chia seeds if desired
Instructions
- The night before you want to eat this, make the chia seed pudding. Place the non-dairy milk, chia seeds, maple syrup, and vanilla extract in a container and stir. Cover the container and refrigerate overnight.
- In the morning, take the frozen bananas and frozen blueberries and put them in the blender. Let them thaw for about 10 minutes. Add the non-dairy milk and blend. If it is too thick, add a little more non-dairy milk until it can be blended into a thick smoothie.
- Layer the chia pudding and the smoothie in two glasses. Top with blueberries, blood oranges, and chia seeds. Enjoy immediately.
Notes
Nutrition
This post was originally published in January 2016. It has been updated.
Riya
these chia seed pudding is looking so tempting.
thanks for sharing this recipe with us
Jodie
Just made this after my morning workout add in some collagen & protein powder to turn for some added nutrition.
It was delicious, thanks for sharing this recipe
Lewis Johnson
That looks delicious.
Darryl
A very tasty, healthy option :-)
Gayle @ Pumpkin 'N Spice
Love the pretty color of this pudding! Sounds like a delicious breakfast!
Kelly
Thank you!
giuseppe manti
Great! I can’t wait to get it ready! Thank you very much