I enjoyed this layered dish as a refreshing breakfast in the sun, but you could also serve this as a healthy and decadent dessert. You’ll notice the recipe is quite versatile and will work with any kind of berries, fruit and nuts you have on hand.
I made this while travelling, so opted to grab a vanilla bean chia pod rather than make the chia pudding from scratch, to avoid leftover ingredients that would go to waste. The recipe below offers both options.
- 1 x single serve tub of organic natural yoghurt (I used five:am)
- 1 x vanilla bean chia pod or see below for my home made chia pudding recipe
- 1 x big handful of mixed berries (I used fresh raspberries and blackberries)
- 1 x small handful of nuts, roughly chopped (I used raw almonds and macadamia’s)
The how to
- Start with a layer of yoghurt in the bottom of your glass
- Add the chia in small dollops around the outside of the glass so you get a well balanced, layered look.
- Add berries between the dollops of chia so they are visible through the glass.
- Continue layering your ingredients in the glass, keeping in mind that the yoghurt will settle into all the gaps over time (possibly hiding your berries)
- Finish with a layer of berries and then sprinkle with nuts.
Making chia pudding at home
A simple rule when making chia pudding is to use a cup of liquid for every 3T of chia seeds. You can use just about any liquid but I like water, coconut milk, almond milk and coconut water. You can then build on this to give your chia pudding a nice flavour. Try a little fruit puree, vanilla powder or honey and cinnamon.
For this parfait, I suggest a liquid of half water, half coconut milk and 1/2 teaspoon of vanilla powder.
Mix all ingredients in a small bowl until well combined, and then leave in the fridge to gel up for at least an hour. For convenience, I like to make it at night and leave it to set overnight in the fridge, ready for breakfast in the morning.