Take full advantage of those seasonal summer fruits with this delicious Chia Pudding Parfait! Layered with a Vanilla Chia Pudding and an easy Maple Granola, it’s the perfect blend of sweet, creamy, and crunchy.
Summer Chia Pudding Parfait
For the Vanilla Chia Pudding
- 14 oz light coconut milk*
- 4 tbsp chia seeds
- 1 tbsp maple syrup
- ½ tsp vanilla extract
For the Maple Granola
- 2 tbsp maple syrup
- 2 tbsp Chosen Foods Organic Chosen Oil Blend
- ½ tsp sea salt
- 2 cup organic whole rolled oats
- 1 mango chopped
- 8 oz fresh berries of choice chopped
Prepare the Vanilla Chia Pudding by whisking all the ingredients together. Allow to sit for a minimum 1 hour. If leaving overnight, place in a sealed container in the refrigerator.
Prepare the Maple Granola by preheating the oven to 350°F. Whisk together the maple syrup, Chosen Oil Blend, and sea salt in a medium bowl. Toss in the whole rolled oats and stir until fully coated.
Spread out the granola on a sheet pan. Bake for 12-16 minutes, or until golden. Remove the pan halfway through the cooking time to toss the oats and promote even browning. Allow the granola to cool fully before assembling.
Assemble the parfaits by layering the chopped fruit with the pudding and granola, as desired. To achieve the strawberry-against-the-glass look (as shown here): after adding a chia pudding layer, place a slice of strawberry on the side of the glass and press it down into the pudding. Keep steady pressure on the strawberry as you press it downward to keep it on the outmost edge of the pudding. Even out the chia pudding once the strawberry slices are placed and continue with more layers.
The parfaits will keep in the refrigerator for up to 24 hours without getting too soggy.
If choosing to use a lighter, lower-fat milk option like almond or rice milk, an additional tablespoon of chia seeds may be added to ensure the pudding is very thick.