With the weather having been grey and cold, I have been craving more colorful and fresh meals. I’ll still have my porridge with fruit in the morning, but at the weekend I enjoy treating myself to more exotic foods. Apart from acai bowls, I’ve been making chia puddings at the weekend (sometimes even for dessert after dinner) and because chia puddings can get slightly monotone if you have them every single day, I thought turning them into parfaits would be a fun change.
The way I prepare these, is by layering the chia pudding, with blended fruit and granola, but layering just fruit and chia porridge would also work – I just really enjoy a bit of crunch. In terms of fruit that can be used I absolutely love the mango variant, but this is something where you could get super creative. Sometimes I’ll blend up frozen berries or frozen banana…it really depends on what I have on hand. I’ve even seen green varieties on the web, which is basically a mix of chia pudding and green smoothie.
Of course the next important thing is the topping. I for one can never say no to fresh berries so those will always make an appearance, no matter what breakfast I am having. Here I have also used some passion fruit which I am a big fan of. Stone fruit would also be a lovely option.
A side note worth mentioning is that the chia pudding will take approximately 5 hours to get the right consistency; I leave mine in the fridge overnight. You’ve probably noticed that due to their gelatinous property, chia seeds tend to thicken whatever you use them with. So this is basically what you are trying to achieve here. The good part is that you can throw everything into a bowl at night and in the morning the chia pudding is ready to go!
- 70g chia seeds
- 300ml milk (almond, oat, or coconut should all work)
- 65g Greek yoghurt
- 10g honey
- 1 tbsp vanilla extract
- dash of cinnamon
- 1-2 mangoes (depending on the size) or any other fruit you fancy
- granola of your choice (I used this one)
- fruit to top
Prepare the chia pudding at least 4-5 hours ahead of time, preferably overnight. Mix together the chia seeds, milk, Greek yoghurt, honey, vanilla and cinnamon in a bowl. Then store in the fridge until ready to use.
Blend the mango in a food processor or blender until smooth.
Then transfer an even amount of the chia mixture into each jar or glass. Top with the blender mango and granola. Then cut up some fresh fruit and decorate.