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Chia Pudding Breakfast Parfait (GF, DF)

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


Chia Pudding:
1 cup Full Fat Canned Coconut Milk
1 cup Almond Milk
1/4 cup Chia Seeds
1 Tbsp. Maple Syrup
1/2 tsp. Ground Cinnamon
1/4 tsp. Sea Salt

Cherry Sauce:
1 1/2 cups Frozen Sweet Cherries, pitted and thawed
1/3 cup Granulated Sugar
2 Tbsp. Arrowroot Powder
1/4 cup Lemon Juice
2/3 cup + 1/4 cup water


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 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.

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