Chia Seed Yogurt Parfait (Dairy-Free)

Chia pudding parfait in a glass layered with cookies, whipped cream, and bananas.

Chia Seed Yogurt Parfait (Dairy-Free)

Creamy, crunchy, and layered with flavor, this chia seed yogurt parfait makes the perfect make-ahead brunch recipe.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 0

Sitting 30

Total Time 35

Servings

Calories 575kcal

Author Shelby Stover

Equipment

Ingredients

For The Base

1 banana sliced
11/4 cup Dairy-free Greek yogurt
2 tablespoons collagen powder
2 tablespoons chia seeds
2 tablespoons honey
2 tablespoons natural peanut butter
2 teaspoons cacao powder

For The Topping

½ cup canned coconut milk full fat
4-5 protein cookies crushed

Optional Garnish

1 teaspoons cacao powder
1 teaspoon protein cookies crushed

Instructions

Make The Pudding

Add the yogurt, honey, chia seeds, and collagen powder to a medium-size bowl. Whisk well. Let it sit and rise for about 10-15 minutes.
Divide the pudding mixture into two separate bowls.
In one bowl, add the cacao powder and mix well until the ingredients are combined.
In the other bowl add the peanut butter and mix well.

Prep the Layers

Using a handheld mixer, whip the can of coconut milk until it has the texture of whipped cream.
Crumble the protein cookies either with your hands or by pulsing them in a food processor.

Layer The Parfait

Add the cacao pudding layer at the bottom of a bowl or jar (about 2 tablespoons).
Sprinkle on 2 tablespoons of the cookies layer.
Then add the peanut butter chia pudding on top (About 2.5 tablespoons).

Toppings

Spoon or pipe the coconut whipped cream to each jar.
Divide the sliced bananas between the servings and sprinkle the top with leftover crushed protein cookies.
Dust with cacao powder to garnish.

Notes

This is one of those recipes that can be made as indulgent or as healthy as you like. To make the chia seed pudding healthier, go easy on the cookies and coconut whipped cream. You could garnish with fresh fruit or protein crunchy granola instead.

Any nut butter will work in place of peanut butter.

To make coconut whipped cream, you need a can of full-fat coconut milk that’s been in the fridge overnight. Drain the water and whip just the thick white cream (learn the exact steps in this Whole30 whipped cream recipe).

Know that this makes three small servings.

Make it ahead: If you’re making a chia seed parfait in advance, only mix the two chia seed pudding layers together (the cacao one and the peanut butter one). Don’t layer the parfait yet, or you’ll have soggy protein cookies. Layer it in the morning.

Make it vegan: This breakfast parfait can easily be made vegan by swapping maple syrup in place for the honey and making sure your cookies are vegan.

Store it: If you have any leftovers, store them in the fridge for 2-3 days in a jar. Ideally, store the breakfast parfait separately (chia pudding and toppings). If it’s already assembled, you can store it as-is, just cover the jar with plastic wrap. Your cookies won’t be as crunchy, but the parfait will still be delicious.

Nutrition