Chia Seed Parfait Recipes

CHIA SEED PUDDING

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 8

Chia Seed Pudding image

Steps:

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Nutrition Facts : Calories 201 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 129 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 8 grams, Sugar 16 grams

Ingredients

1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2 percent) Greek yogurt
2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted

SUNNY'S CHIA SEED PUDDING PARFAITS

I got this sweet treat idea from a social media post. I had no idea just how simple it was to bloom chia seeds, and how quickly it happens. In this recipe, I use rich and creamy oat milk. I make this the night before and have it for breakfast, or I decide before dinner that I'd like it as a healthy dessert and make it then, knowing the chia seeds will soak up the liquid and become "pudding" in just a few hours. I often keep chia seed pudding in the refrigerator for up to a week and enjoy it by itself or layered with other tasty ingredients. The pudding is lightly sweetened and has a fun popping texture that will remind you of poppy or pomegranate seeds.

Provided by Sunny Anderson

Categories main-dish

Time 3h20m

Yield 2 servings

Number Of Ingredients 7

Sunny's Chia Seed Pudding Parfaits image

Steps:

For the pudding: In a small bowl, whisk together the chia seeds and honey or agave. Add the oat milk, whisking to break up any clumps. Refrigerate for 3 hours, stirring halfway through. The pudding is ready when the seeds soak up all of the oat milk. It shouldn't be stiff; it should jiggle a bit. If needed, to slightly loosen for texture, add a splash of oat milk and stir.
For the chocolate hazelnut and banana layer: Using a mini chopper, blend the banana and chocolate hazelnut spread until smooth.
To assemble the parfaits: In a 6- to 8-ounce glass or cup, layer a quarter of the chia seed pudding, half of the blended banana mixture, and another quarter of the chia seed pudding. Garnish with half of the chopped hazelnuts and banana or plantain chips. Repeat with the second serving in another glass or cup. Serve immediately.

Ingredients

3 tablespoons chia seeds
2 tablespoons honey or agave nectar
1 cup oat milk, plus a splash more if needed, preferably Planet Oat Extra Creamy Oatmilk
1 mashed ripe banana, frozen
2 tablespoons chocolate hazelnut spread
1/4 cup toasted hazelnuts, chopped
1/4 cup salted banana or plantain chips, crushed or chopped

LEMON CHIA SEED PARFAITS

These bright and tangy parfaits start the day on a healthy note, but they're also sweet enough to double as dessert. -Crystal Schlueter, Babbitt, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Lemon Chia Seed Parfaits image

Steps:

Combine the first 6 ingredients. Layer half of the yogurt mixture into 4 small parfait glasses or custard cups. Top with half of the berries. Repeat layers.,

Nutrition Facts : Calories 214 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 48mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges

Ingredients

2 cups reduced-fat plain Greek yogurt
1/4 cup agave nectar or honey
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 tablespoons chia seeds or ground flaxseed
1 teaspoon vanilla extract
1 cup fresh raspberries
1 cup fresh blueberries