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 chia pudding is perfect to make ahead and have a few servings waiting for you in the fridge for breakfast.
I like to store the chia pudding and cherry sauce separately in jars in the fridge until I’m ready to make my breakfast parfait. I also make a batch of my granola and store that in an air tight container ahead of time.
I keep things simple and layer it in a wide mouth pint jar. This allows me to eat it right away or throw a lid on the jar and take my breakfast on the go. I’ve also packed these in my husband lunch, but I put the granola in a separate container so it doesn’t get soggy.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