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.
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?Print
Chia Pudding Breakfast Parfait (GF, DF)
This is easy to make ahead and have a quick breakfast ready to eat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
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.
Heat cherries, sugar and 2/3 cup water in a sauce pan on medium heat bringing to a boil. Stir together arrowroot powder and 1/4 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.
You could replace the cherries with strawberries or blueberries.
Keywords: parfait, chia seeds, cherry, breakfast, gluten free, dairy free
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