Chia Oat Parfait

It’s snowing! It’s also freezing and wet, but I don’t care. The first snow of the season is always the best. Especially when it happens as early as November. November ushers in so many great things about fall. Boots, scarves, falling leaves, pumpkin, etc. It’s easy for me to get caught up in the endless amounts of pumpkin/pumpkin spice recipes, so today I decided to stray from normal fall breakfasts.

TreeThingFirst, let me admit that nothing about this recipe screams fall. In fact, I envision the perfect time to eat this is during the summer when berries are sweet and juicy. Don’t worry though, this recipe is healthy, and healthy doesn’t need a season. Chia seeds are packed with omega-3 and tons of fiber.

TopMy love affair with oatmeal will never end. I eat it on a daily basis and often in a multitude of ways. When presented with another way to eat oatmeal, I couldn’t resist. The oats in this recipe soften to a chewy texture while the chia seeds expand. I know some people would call this Chia Oat PUDDING Parfait, but I chose against that because chia seeds soaked in milk don’t taste like pudding. Sorry to disappoint, but even without the taste of pudding this parfait is delicious.


Chia Oat Parfait (Makes 1 serving)

1/3 cup old-fashioned oats

2/3 cup almond milk

1.5 tbsp. Chia seeds

Pinch of salt

Dash of vanilla extract

1/4 – 1/3 cup berries of choice (I used blackberries)

1 – 2 tsp. lemon juice

Maple syrup (to taste)

1/2 banana (sliced into thin slices)


  1. The night before. In a bowl mix together oats, chia seeds, almond milk, salt, and vanilla extract. Place in fridge for at least 6 hrs.
  2. The next morning. Take the oat mixture from the fridge and add maple syrup to taste. In a separate bowl mash together berries, lemon juice, maple syrup, and a pinch of salt.
  3. Grab a clear glass. Layer oat mixture, mashed berries, and a few banana slices. Repeat until everything is used up. Garnish with more banana slices and fresh berries if desired. Best if consumed immediately.

Adapted from Amelia Liana



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