This Strawberry Chia Parfait is the perfect make-ahead breakfast. Creamy coconut chia pudding is layered up with juicy fresh strawberries and crunchy granola. Packed with fiber and protein, it's satisfying and takes just 10 minutes to prep. Gluten-free, vegan.
A Fresh and Filling Breakfast
When the weather is warming up, I love making a batch of chia pudding to keep in the refrigerator. It's a great breakfast option to have on hand for days when I have to rush out the door, or to grab as a quick snack after work. Here I layer it up into a chia parfait, with sweet strawberries and granola for crunch. It makes breakfast feel indulgent while providing fiber, healthy fats and protein to keep me going all morning.
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Ingredients and Substitutions
Chia seeds - These tiny but mighty seeds are rich in omega-3 fatty acids, fiber and protein. Once mixed with liquid they swell and thicken, creating a creamy texture.
Coconut milk - Use full-fat coconut milk from a can for the creamiest texture (give it a good shake before measuring). For a lighter option, use coconut drink from a carton or another unsweetened non-dairy milk like almond, oat or soy milk.
Maple syrup - A natural sweetener with a mild flavor. Balances the flavors in the chia pudding and helps draw moisture out from the strawberries, giving them a juicier texture. Agave syrup or honey (not vegan) also work well.
Vanilla extract - Brings a dessert-like flavor to this parfait. Use pure vanilla extract for the best flavor.
Strawberries - Sliced strawberries add sweetness and a fresh flavor. Feel free to swap for sliced peaches, cubed mango or other sliced berries.
Granola - Adds crunch and a toasty flavor. Use a certified gluten-free granola from the store or make your own!
Salt
How to Make Strawberry Chia Parfait
Step 1: In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla, and salt.
Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 2 hours (or overnight) until thickened.
Step 2: In a small bowl, toss sliced strawberries with maple syrup (if using). Let sit for 5-10 minutes to release juices. Divide ingredients between 4 glasses or jars. Add a layer of chia pudding, then spoon over strawberries and juices, then top with granola. Repeat layers once more if desired.
Variations
Make this recipe your own by changing up the ingredients:
- Swap the strawberries for mashed raspberries.
- Drizzle in some peanut butter for a PB&J vibe.
- Sprinkle on toasted pumpkin seeds for crunch and healthy fats.
- Top with coconut yogurt for some tang and creaminess.
- Add some finely grated lemon zest to the chia pudding.
Recipe tips
- Chia seeds tend to clump when first mixed with liquid, so it's a good idea to give the mixture a stir after it has sat for a few minutes to break up any lumps.
- Let the chia pudding chill in the refrigerator for at least 2 hours (or overnight) so it can thicken up properly.
- Mixing the sliced strawberries with the maple syrup draws out some of their moisture, creating a flavorful strawberry juice around the berries.
- If you prefer a thinner chia pudding, try adding ⅓ to ½ cup extra coconut milk.
- If you're not a fan of the texture of chia seeds, try blending the thickened pudding before layering it up in the jars.
FAQs
You can use frozen strawberries. It's best to simmer them with the maple syrup and a little lemon juice to make a compote instead, though.
Chia seeds need to soak for a minimum of 2 hours to allow them to absorb the liquid and create their signature, creamy texture. Soaking overnight produces the best consistency.
More Strawberry Recipes
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📖 Recipe
Strawberry Chia Parfait
Ingredients
Chia Pudding
- ½ cup chia seeds
- 2 cups unsweetened almond milk or coconut milk or any dairy-free milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 pinch of salt
Strawberry Layer
- 2 cups fresh strawberries sliced
- 1-2 teaspoons maple syrup optional, for juicier berries
Crunch Layer
- 1-2 cups gluten-free granola
Instructions
- In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla, and salt.
- Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 2 hours (or overnight) until thickened.
- In a small bowl, toss sliced strawberries with maple syrup (if using). Let sit for 5-10 minutes to release juices.
- Divide ingredients between 4 glasses or jars. Add a layer of chia pudding, then spoon over strawberries and juices, then top with granola. Repeat layers once more if desired.
- Serve immediately, or refrigerate up to 24 hours (add granola just before serving for best texture).
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