Vegan Blueberry Chia Pudding Parfait
Creamy vanilla chia pudding layered with a quick blueberry compote and toasted granola for a no-cook breakfast parfait that comes together in minutes. Plan ahead: chill overnight for best texture.
Ingredients
- 6 tbsp chia seeds
- 2 cups full-fat coconut milk (from a can)
- 4 tsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 2 cups blueberries (fresh or frozen)
- 2 tsp fresh lemon juice
- 2 tsp agave nectar or maple syrup (for compote)
- 1 cup vegan granola
- 8 leaves fresh mint leaves
Instructions
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1
In a bowl or jar, whisk together 6 tbsp chia seeds, 2 cups full-fat coconut milk (from a can), 4 tsp pure maple syrup, and 1/2 tsp pure vanilla extract. Stir well so the seeds are evenly distributed.
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2
Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping. The pudding is set when it is thick and spoonable.
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3
Make the blueberry compote: Place 2 cups blueberries (fresh or frozen) in a small bowl and add 2 tsp fresh lemon juice and 2 tsp agave nectar or maple syrup (for compote). Mash about half of the berries with a fork and stir to combine. The natural juices will create a loose sauce.
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4
To assemble, layer the bottom of each glass or jar with some chia pudding, then add a spoonful of blueberry compote. Add another layer of chia pudding and top with more compote.
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5
Sprinkle 1 cup vegan granola over the top and garnish with 8 leaves fresh mint leaves. Serve immediately or refrigerate up to 1 day (add the granola just before serving to keep it crunchy).