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
