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0 from 9 votes

Rainbow Syrup Bottomed Chia Pudding Parfaits

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Servings: 4 parfaits (with extra syrup!)
Course: Breakfast
Cuisine: American

Ingredients

homemade fruit syrup
  • 1 cup fresh or frozen fruit, strawberries, kiwi, blueberries, mango
  • 1/3 cup water
  • 1/3 cup honey
  • 1 pinch of cornstarch
chia pudding
  • 2 1/2 cups milk, I prefer almond or coconut milk
  • 1/2 cup chia seeds
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 pinch of salt
for the parfaits
  • 2 cups chopped fresh fruit, whatever you prefer
  • 1 1/2 cups plain greek yogurt
  • 1  cup granola

Instructions

    Cup of Yum
  1. Note: this recipe as written will give you EXTRA syrup!! you can keep it in the fridge, or just make one (or two) flavors at a time.
  2. To make the fruit syrup, add 1 cup of fruit to a saucepan with the water, honey and pinch of cornstarch. Bring the mixture to a bubble and stir, then cook for 2 to 3 minutes until the fruit begins to break down. Transfer the mixture carefully to a blender or food processor (if you want a smooth syrup!) and blend until pureed and smooth. Pour into a bowl and let cool to room temperature. Store in a sealed container in the fridge.
chia pudding
    Cup of Yum
  1. Prep the chia pudding either the night before or at least 4 to 6 hours before eating. Whisk together the milk, chia, honey, vanilla and salt in a large bowl. Cover the bowl and place it in the fridge. Remove after 30 to 60 minutes and stir once or twice. Refrigerate overnight or for at least 4 hours.
for the parfaits
  1. To assemble the parfaits, add 2 to 3 tablespoons of the fruit syrup on the bottom of a glass. Layer on 1/4 cup of greek yogurt, about 1/4 cup of the chia pudding, a handful of fresh fruit and more syrup. I like to do one more layer of yogurt, chia pudding and fruit. Top with syrup and your favorite granola.