Strawberry Chia Parfait

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.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Chill Time 2

Total Time 2 10

Servings servings

Calories 278kcal

Author Tessa

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

US Customary - Metric

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).

Notes

Storage: Store in the refrigerator in airtight containers for up to 24 hours before serving (add granola just before serving).

Nutrition