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    Gluten Free Chia Pudding Breakfast Parfait

    Aug 13, 2019 · Leave a Comment

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    jar of gluten free chia pudding breakfast parfait with spoon
    two jars of gluten free chia pudding breakfast parfaits

    This gluten free chia pudding breakfast parfait is a quick recipe to have a healthy breakfast ready overnight. Making the chia pudding overnight is an easy way to stay on track with a Whole30 breakfast or snack.

    One of my favorite things in life is a simple breakfast. I'm not a morning person and I hate having to put too much effort into breakfast. This gluten free chia pudding is perfect to make ahead and have a few servings waiting for you in the fridge for a quick breakfast.

    We store the chia pudding and cherry sauce separately in jars in the fridge until we are ready to use it. You can also make a batch of my granola and store that in an air tight container ahead of time.

    a jar of gluten free chia pudding breakfast parfait ready to eat

    I keep things simple and layer the breakfast parfait in a wide mouth pint jar. Then we eat it right away or throw a lid on the jar and take breakfast on the go. I've also packed these in my husband lunch. I put the granola in a separate container so it doesn't get soggy.

    Does chia pudding expand?

    Yes, it does expand some. I like to make mine in a jar with twice the space the liquid I'm using takes up. For this recipe I used a 2 quart jar. Making it in a jar will let you easily shake it up so all of your seeds are getting coated with liquid.

    How long does chia pudding last in the fridge?

    I leave my chia pudding in the fridge for up to five days. I try to make batches that aren't too large so I don't end up with the chia pudding in the fridge for longer than five days. Honestly, we eat this recipe for breakfast before the five days are up.

    Where do I buy chia seeds?

    I purchase my chia seeds from Amazon or from Thrive Market.

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    Chia Pudding Breakfast Parfait (GF, DF)


    • Author: Elaine VanVleck
    • Total Time: 20 minutes
    • Yield: 4 servings
    Print Recipe
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    Description

    This is easy to make ahead and have a quick breakfast ready to eat.


    Ingredients

    Chia Pudding:
    1 cup Full Fat Canned Coconut Milk
    1 cup Almond Milk
    ¼ cup Chia Seeds
    1 Tbsp. Maple Syrup
    ½ tsp. Ground Cinnamon
    ¼ tsp. Sea Salt

    Cherry Sauce:
    1 ½ cups Frozen Sweet Cherries, pitted and thawed
    ⅓ cup Granulated Sugar
    2 Tbsp. Arrowroot Powder
    ¼ cup Lemon Juice
    ⅔ cup + ¼ cup water


    Instructions

    Chia Pudding:
    Combine coconut milk, almond milk, chia seeds, maple syrup, cinnamon and sea salt in a jar. Shake to combine and store in the fridge for 12 - 24 hours. The longer you leave it the thicker it will get, so I like to give it 24 hours if possible. 

    Cherry Sauce:
    Heat cherries, sugar and ⅔ cup water in a sauce pan on medium heat bringing to a boil. Stir together arrowroot powder and ¼ cup water. Add arrowroot mixture to the cherry mixture. Boil until thickened (3-5 minutes). Remove from heat and stir in lemon juice. 

    Let cherry sauce cool completely before moving to the fridge to store. 

    Notes

    You could replace the cherries with strawberries or blueberries.

    • Prep Time: 15 minutes
    • Cook Time: 5 minutes
    • Category: Breakfast
    • Method: Overnight
    • Cuisine: Gluten Free

    Keywords: parfait, chia seeds, cherry, breakfast, gluten free, dairy free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    More Gluten Free Breakfast Recipes

    • Pumpkin Apple Baked Oatmeal with Streusel Topping
    • Pumpkin Butter - Trader Joe's Copycat Recipe
    • Dairy Free Pumpkin Pie Smoothie
    • Overnight Apple Pie Chia Pudding

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