Vegan Blueberry Chia Pudding Parfait

Name: Vegan Blueberry Chia Pudding Parfait
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
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 fresh mint leaves

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.

10 minEasyServes 4230 cal/serving

AmericanBreakfastNo-CookVeganVegetarianHigh FiberDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeNightshade-Free

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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 fresh mint leaves

Instructions

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.
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.
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.
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.
5

Sprinkle 1 cup vegan granola over the top and garnish with 8 fresh mint leaves. Serve immediately or refrigerate up to 1 day (add the granola just before serving to keep it crunchy).

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Questions

What is 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. This reference files it under American breakfast: made without cooking, rated easy and about 10 minutes start to finish.

How long does Vegan Blueberry Chia Pudding Parfait take?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 2, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of maple syrup in Vegan Blueberry Chia Pudding Parfait?

The entry for Vegan Blueberry Chia Pudding Parfait calls for 4 tsp pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

How many calories are in Vegan Blueberry Chia Pudding Parfait?

One serving (the recipe makes 4) is about 230 calories, with 8 g protein, 26 g carbohydrate and 12 g fat, plus 6 g fiber and 120 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Vegan Blueberry Chia Pudding Parfait ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Vegan Blueberry Chia Pudding Parfait within two hours and eat it within three days. It is served cold; there is nothing to reheat.

Serve it with

Keto Bulletproof Coffee drink
Rice Pilaf side
Pomegranate Blueberry Antioxidant Smoothie drink

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