Vanilla Chia Pudding Parfaits with Mixed Berries

Chia seeds, long tied to ancient Mesoamerican kitchens, swell overnight into a silky vanilla pudding with almost no effort. Layered with Greek yogurt, mixed berries, and crunchy granola, these make-ahead parfaits feel bright and fresh at breakfast.

Serves 4 · 10 min prep

Estimate for one serving

• 320 cal
• 12g protein
• 38g carbs
• 14g fat
• 10g fiber

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Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk or dairy milk
• 3 tbsp pure maple syrup
• 1 1/2 tsp vanilla extract
• 1 pinch of kosher salt
• 1 cup plain Greek yogurt
• 1 cup fresh strawberries, sliced
• 1 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup granola
• 1/4 cup toasted sliced almonds

Instructions

1. 1In a medium mixing bowl or large jar, whisk together the chia seeds, milk, maple syrup, vanilla extract, and pinch of salt until the seeds are evenly distributed and no clumps remain.
2. 2Let the mixture sit 5 minutes, then whisk vigorously again to break up any seeds that have settled. Cover and refrigerate at least 4 hours or overnight until thick and pudding-like.
3. 3When ready to assemble, give the chia pudding a good stir; if it seems too thick, loosen with a splash of milk until spoonable.
4. 4Spoon chia pudding into the bottom of each of 4 jars or glasses. Top with a dollop of Greek yogurt (about 2 tbsp).
5. 5Add a layer of mixed berries (strawberries, blueberries, and raspberries), dividing half the fruit among the jars.
6. 6Repeat the layers: another chia pudding, remaining yogurt, and the rest of the berries so the colors show through the glass.
7. 7Just before serving, sprinkle each parfait with granola and a tablespoon of toasted sliced almonds for crunch.
8. 8Serve chilled with a long spoon. The parfaits keep assembled (without granola) in the fridge up to 2 days; add crunchy toppings at the last minute so they stay crisp.