Make-Ahead Chia Pudding Parfaits

These breakfast cups make for a nourishing, balanced breakfast. Just mix them up at least 2 hours ahead to allow time for the pudding to set and chill. If you make them on a Sunday evening, you’ll be set for the coming week. Add 1/2 teaspoon matcha green tea powder to each chia pudding cup for a morning energy, brain, and metabolism boost.

Course Breakfast

Cuisine American

Keyword chia pudding

Yield 5 servings

Author Heather Nicholds

Ingredients

2 1/2 cups nondairy milk
5 tablespoons chia seeds
5 teaspoons sugar or maple syrup optional
5 cups berries or other fruit cut into bite-size pieces
2 1/2 cups Peanut Butter–Chocolate Chip Granola (recipe below) or store-bought granola

Instructions

In each of 5 single-serving jars or containers, combine 1/2 cup milk, 1 tablespoon chia seeds, and 1 teaspoon sugar (if using). Stir to combine.
Layer 1 cup of fruit on top of each, followed by 1/2 cup granola. Refrigerate for at least 2 hours.
Grab it and go. Each parfait will keep for up to 5 days.

Recipe Notes

SUBSTITUTION TIP: Swap the chia pudding for mashed banana (use 1 per parfait) or nondairy yogurt (1/2 cup per parfait).

Recipe from The College Vegan Cookbook by Heather Nicholds. Reprinted with permission from the publisher, Callisto Media.