chia seed pudding

A pretty breakfast is all it takes to turn a meh day into an amazing one – or at least one we’re excited to get our butts out of bed for. These chia seed pudding parfaits from rainbow recipe goddess and Our Body Book contributor, Adeline Waugh, practically guarantees it with gorgeous layers of seasonal ingredients, and irresistibly-easy overnight prep. Pop over to the farmers market this weekend and scoop up some fresh add-ins you can’t wait to wake up to…

These chia pudding parfaits are the perfect make ahead breakfast, perfect for a grab-and-go kind of morning. Alternating layers of pumpkin spiced chia pudding, creamy almond milk yogurt, granola and ripe seasonal fruits bursting with natural sweetness and loads of flavor. Make one of these parfaits the night before in a jar, top it off with a lid and grab it in the morning for a perfectly nutritious meal all packed into one little jar.

Chia seeds are packed with omegas, not to mention how much fiber they contain and their help in the digestion department. When we consume chia seeds after they’ve become gelatinous and “pudding-like” from soaking in liquid, they act almost as a squeegee for our intestines, cleaning out stubborn toxins and waste from our digestive systems. Chia seeds also immediately expand in our stomachs, making us feel fuller for longer. These little seeds get the job done! Below I will give you the recipes and instructions to make your own pear and persimmon chia pudding parfaits.

Chia Seed Pudding Parfaits


1/4 cup chia seeds
1 cup nut milk
1/2 Tbsp maple syrup or honey (optional)
1 tsp pumpkin spice (optional)
1/2 cup of almond milk yogurt

optional toppings: pomegranate seeds, granola, pepitas, bee pollen, persimmon slices, pear slices


Mix together chia seeds, nut milk, pumpkin spice (optional) and maple syrup together in a bowl or mason jar. Let sit for 10 minutes until gelatinous and stir again. At this point, you can eat immediately or let it sit overnight.

If you’d like the option to make parfaits that look like the ones I made, simply cut very thin slices of fruit, either pear or persimmon, and stick the fruit to the inside of the jar. Then, spoon in alternating layers of chia pudding, yogurt, granola, and pomegranate seeds. You can also simply add alternating layers of chia pudding and yogurt and then add diced fruit on top with granola, pomegranate and any other toppings you’d like.

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