Vanilla Maple Yogurt Chia Parfait
I’m not going to lie, I wasn’t on board with the whole chia pudding trend when it first started circulating the internet. I wasn’t a fan of the texture. After trying it a few more times, it really grew on me. That goes to show that tastes/textures do evolve over time and we have to give foods a 2nd or even 10th chance.
For a while, I was blending my chia pudding to create a creamier consistency, but then the texture of the chia pudding grew on me and I really enjoy it as a breakfast since it keeps me full and satisfied all morning. Chia seeds are rich plant-source of omega-3 fatty acids, that can reduce inflammation.
No parfait isn’t complete without the granola layer. I topped mine with one of my favorites – Nature’s Path Pumpkin Seed + Flax Granola.
– 1/4 cup chia seeds – 1 tablespoon maple syrup – 1/3 cup unsweetened vanilla almond milk (or milk of choice) – 1 (5.3-ounce) container vanilla Greek yogurt – 1/2 cup Nature’s Path Pumpkin Seed + Flax Granola