Coffee Chia Pudding Breakfast Parfait (Vegan)
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:
- dairy-free
- gluten-free
- healthy
- 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)
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
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Coffee Chia Pudding Breakfast Parfait (Vegan)
- Prep Time: 15 minutes
- Chill Time: 6 hours
- Cook Time: 20 minutes
- Total Time: 6 hours 35 minutes
- Yield: 4
Description
Combine your two favourite things in the morning – coffee and breakfast with this coffee chia pudding parfait. Easy to make ahead and the perfect on the go option!
Ingredients
Granola:
- 1 ¼ cups / 110g rolled oats
- ⅓ cup / 50g raw almonds, chopped
- ⅓ cup / 30g desiccated coconut
- ¼ teaspoon salt
- 1 tablespoon cacao powder (or cocoa powder)
- 20g / .71 ounces vegan chocolate* (about two squares)
- 2 tablespoon maple syrup*
- 2 tablespoon coconut oil*
- 1 teaspoon vanilla extract
Chia pudding:
- ¾ cup / 180ml chilled strong coffee*
- 5 tablespoons chia seeds
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Other ingredients:
- Vegan yoghurt*
- Raspberries
- Cacao nibs (optional)
Instructions
- Granola: To make the granola, preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit) and line a baking tray with parchment paper; set aside.
- In a mixing bowl, combine the dry ingredients: oats, almonds, desiccated coconut, salt and cacao powder.
- In a small saucepan on low heat, melt the chocolate with maple syrup and coconut oil.
- Add this mix to the bowl with dry ingredients and add vanilla. Mix well – use your hands if needed to get everything saturated.
- Spread it out evenly on the lined baking tray and put it in the oven for 20 minutes. Set aside to cool when done.
- Chia pudding: Pour your coffee into a bowl or medium-sized measuring cup. Add chia seeds, maple, vanilla and cinnamon. Mix well, then cover and refrigerate overnight (or at least 6 hours). During this time, the chia seeds will activate to form a ‘gel’, creating a smooth and thick consistency.
- To assemble: Evenly distribute your chia pudding on the bottom of your serving glasses, followed by yoghurt, granola and top with fresh raspberries and cacao nibs if you like.
- You can prepare ahead of time to have a great breakfast on the go. It will keep in the fridge for up to 3 days assembled.
Notes
Chocolate: To ensure the chocolate is vegan, make sure to read the ingredients. Typically the darker chocolate is vegan.
Maple syrup: Can be substituted with agave syrup.
Coconut oil: Can be substituted with avocado oil or mild olive oil.
Coffee: You can use a variety of different coffee types for this recipe, we found coffee from the stove percolator worked best.
Vegan yoghurt: In this recipe, we used Coyo vanilla bean coconut yoghurt.
- Diet: Vegan
