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Chia Seed Pudding Parfait

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Chia Seed Pudding Parfait

Chia Seed Pudding Parfait is a breakfast to look forward to.

We’re just about halfway through the first month of a new decade. Are you still on top of your goals for the New Year?

No matter, because you’re going to want Chia Seed Pudding Parfait for breakfast whether you’ll be having Salmon with Edamame Herb Hummus and Lemon-Tahini Sauce or what the musician Questlove calls “the best mac and cheese ever.”

That’s because Chia Seed Pudding Parfait tastes like you’re eating dessert for breakfast. But unlike a big stack of pancakes, it’s going to make you feel healthy and virtuous, and it will set you up to eat well all day, even if you’ve got no interest in that.

What are chia seeds besides something my dad wouldn’t eat? (He’d say, “Why would I eat that?” thinking there are so many other good things to eat that eating chia seeds would be a waste. It’s not a waste.) Chia seeds are the tiny seeds that come from the salvia hispanica plant, a relative of mint. They’re dry, little seeds that absorb liquid like crazy, turning into something resembling tapioca. Rich in omega-3s, fiber and protein, they’re also said to reduce cholesterol and are classified as a superfood because they’ve got so much good stuff packed into that mini parcel.

When you let the chia seeds sleep overnight with almond milk and yogurt, they magically make chia pudding. No sugar needed: a little vanilla and maple syrup do the trick, along with minced dates. You’ll be surprised at how sweet this will taste. Layer it with fruit, nuts and honey, and you’ve got a breakfast that will fill you up, spark your energy and leave you vowing to eat it again tomorrow.

Chia Seed Pudding Parfait


1 cup plain, full-fat Greek yogurt
1 cup almond milk
1 teaspoon vanilla
1 tablespoon pure maple syrup
¼ cup chia seeds
2 pitted medjool dates, minced
Pomegranate arils
Toasted, slivered almonds or toasted walnut pieces, or both

Recipe directions: 

In a medium bowl, whisk together the yogurt, almond milk, vanilla and maple syrup. Whisk in the chia seeds and minced dates. Cover the bowl and refrigerate the pudding overnight. In the morning, give what’s become chia pudding a stir. Place the blueberries and pomegranate arils in a small bowl, and drizzle them with a little bit of honey. Toss to combine. In a small bowl or glass, layer the chia pudding with the fruit, then the nuts, then drizzle it all with a little bit more of the honey.

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