This coffee chia pudding parfait combines my two favourite things in the morning into one: breakfast and coffee. Not only is it delicious, but it’s full of flavour, and it will certainly keep you full and satisfied for longer.
It’s a great gluten-free, soy-free, and refined sugar-free breakfast option!
Make it the night before, and enjoy breakfast for days. It’s also a creative make-ahead option that you can just grab out of the fridge and go.
What is in this chia seed parfait?
This parfait is broken into two main components: the coffee chia pudding and the chocolate coconut granola.
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They’re both super easy to prepare and easily adapt to your own personal flavour preferences. We love it with vanilla dairy-free yoghurt, fresh raspberries, and cacao nibs.
The chia pudding consists of coffee, chia seeds, maple syrup, a dash of vanilla extract, and some cinnamon for additional flavour. It adds a nice touch, but it’s not necessary.
The granola component takes less than 30 minutes to make and adds a textural balance to the smooth chia pudding with a crunch. It also gives the parfait a mocha flavour profile with the combination of coffee and chocolate.
The granola includes oats, almonds, coconut, salt – for balance, cacao powder, and a small amount of vegan chocolate.
Some tips to make this vegan breakfast parfait
This recipe could not be any easier to prepare. However, there are always some tips and tricks I like to share with you and answer any questions you may have along the way.
- If your chia seed pudding turns out a little loose, your chia seeds may be a bit stale or old. They might not absorb the liquid as well as they could. If that’s the case, just add 1 teaspoon to 1 tablespoon more chia seeds (depending on how runny it is) and let it sit for a further 1-2 hours to absorb.
- If you want to make the chia pudding creamier, you can add a tablespoon of coconut milk, the thick part (from a can) and stir it in well. We find that it’s creamy enough with the addition of the dairy-free yoghurt in the parfait.
- You can swap the maple syrup for any other liquid sweetener of choice.
- If you want to make this recipe coconut-free, you can leave out the desiccated coconut and swap out the coconut oil for avocado oil or mild olive oil.
- To make the granola nut-free, swap the almonds for sunflower seeds.
- It will keep in the fridge for up to 3 days. The granola will keep on its own for longer. Just store it in an airtight container in your pantry.
This mocha chia seed parfait is:
- easy breakfast option
- balance of flavours and textures
- not too sweet
Other delicious recipes you’ll love:
- Chocolate Chia Seed Pudding with Cashew Cream
- Apple Pie Overnight Oats (Vegan)
- Vegan Banana and Raspberry Muffins
- Jumbo Healthy Vegan Breakfast Cookies (Gluten-Free)
- Sugar-Free Chocolate & Hazelnut Granola (Vegan and GF)
- Quick Peanut Butter Smoothie Bowl (Vegan)