WHY CHOOSE CHIA SEEDS?

I love chia pudding as my morning meal because these seeds are full of energy-boosting nutrients to start your day. Firstly, FIBRE. Absolutely essential for a healthy lifestyle, fibre enhances gut health and makes you feel full, longer.

Chia seeds are also high in protein. Protein is needed in the body to help rebuild muscle, strengthen hair, skin and nails, and provide energy. Chia seeds are a great way to incorporate protein into your diet, especially as a vegetarian or vegan!

This superfood is also high in iron. As someone with low iron, I’m always searching for more iron-rich foods to add to my diet. Iron helps carry oxygen throughout the body and develop red blood cells.

If that isn’t convincing enough, chia seeds also contain calcium, good fats, antioxidants and have no sugar. Get yourself a bag of seeds and I’ll show you how to use them in this yummy parfait recipe!

WHAT YOU NEED TO KNOW ABOUT MAKING THIS EASY CHIA PUDDING PARFAIT

Chia seeds are like sponges – any liquid added to them gets sucked up and the seeds expand and become almost gel-like. You can add any kind of milk you prefer, but this recipe is fully vegan and therefore calls for plant-based milk.

HOW TO MAKE EASY CHIA PUDDING PARFAIT

When mixing the seeds with your choice of liquid, I like to whisk them together in a bowl to avoid forming clumps. I set the bowl in the fridge for about 10 minutes and then whisk again. After another 10 minutes, the seeds have usually absorbed their capacity of liquid and are ready to be made into a parfait!

Depending on you, many of the extra ingredients in this recipe can be swapped out for others you prefer.

For example, if maple syrup isn’t your favourite choice of sweetener, feel free to switch it up by adding agave or honey (not vegan). Cinnamon can be taken out completely or swapped with a superfood powder, such as beetroot or spirulina. Maybe you would like to get funky with it and use an almond extract or a hazelnut syrup instead of the vanilla. Be crafty! The possibilities are endless.

STORING YOUR EASY CHIA PUDDING PARFAIT

If you are following this recipe to meal prep, it makes four servings. I love using these cute little mason jars to store them in, as they are airtight and keep them fresh in the fridge.

OTHER MEAL PREP IDEAS

Vegan Power Muffins (for a quick energy boost)

Middle Eastern Orzo Pilaf (makes a great side to any meal)

The Fluffiest Gluten-Free Pumpkin Pancakes (perfect for the kiddos – make ahead and pop in the toaster for a quick breakfast)

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Easy Chia Pudding Parfait

Servings: 4

Prep time: 5 minutes

Chill time: 20 minutes

Ingredients:

• 1/2 cup chia seeds
• 1.5 cups plant-based milk
• 2 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp cinnamon
• pinch of salt
• 1 cup coconut yogurt
• fresh fruit, for topping
• granola, for topping

Instructions:

1. In a medium bowl, whisk together the chia seeds, milk, maple syrup, vanilla, cinnamon and salt. Place in the fridge for 20 minutes, whisking a few times in between.
2. Divide the mixture between 4 mason jars, or bowls, if serving immediately. Top with 1/4 cup of yogurt and some of the fruit. Sprinkle with granola before serving!

Store jars in the fridge for up to 4 days.

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Chia seeds are my go-to when I’m trying to incorporate more fibre, healthy fats and protein. They are little sponges that absorb liquid like it’s nobody’s business, creating a thick “pudding” of sorts in just a short amount of time. I use the Costco brand chia seeds, found here.

Here are the layers:

Layer 1: Chia pudding – the ratio I use for the pudding is 1:3, seeds:liquid. In a mixing bowl, add one-third cup chia seeds with three times the amount (one cup) of your favourite dairy-free milk (I prefer almond). Mix in half a teaspoon of blue spirulina (optional), half a teaspoon of pure vanilla extract and a pinch of salt. Place in the fridge while you prepare the other layers.

Layer 2: Frozen fruit smoothie – to a food processor (I have a ninja), add two frozen bananas, half a cup of frozen mango, a quarter teaspoon of green spirulina (optional) and a half teaspoon of blue spirulina (optional). Blend until smooth, adding a splash of dairy-free milk to get it going, and scraping down the sides every so often. The spirulina powders give it that amazing teal colour and are packed with healthy nutrients.

Layer 3: Fresh blueberries

Layer 4: My Brown Butter Nutty Granola

Layer 5: Favoured toppings – My Homemade Peanut Butter, dark chocolate shavings, toasted coconut, etc.

Spirulina Chia Parfait

Serving size: 2

Prep time: 20 minutes

Ingredients:

• 1/3 cup chia seeds
• 1 cup dairy-free milk (I prefer almond), plus 1-2 teaspoons
• 1/2 tsp pure vanilla extract
• 1 tsp blue spirulina, separated
• salt
• 2 frozen bananas
• 1/2 cup frozen mango
• 1/4 tsp green spirulina
• Brown Butter Nutty Granola (optional)
• Homemade Peanut Butter (optional)
• Fresh fruit for topping

Instructions:

1. In a medium-sized mixing bowl, whisk chia seeds, milk, vanilla, half of a teaspoon of blue spirulina and a pinch of salt. Place in the fridge to set for about 20 minutes while you prepare the other layers.
2. To a food processor, add the bananas, mango, green spirulina powder and the remaining half teaspoon of blue spirulina powder. Pulse a few times and then blend, adding in 1-2 teaspoons of milk to help it along. Scrape down the sides as needed and blend until smooth.
3. To build the parfait: In a Mason Jar or a short glass, scoop in a few spoonfuls of the chia pudding. Next, add the smoothie layer and top with granola. Repeat these layers and then add the fresh fruit, peanut butter and more granola.

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1. Christmas is coming
2. You need a hostess gift
3. You like nuts

Truly – this is the best, most perfect, thoughtful, fast, easy, cheap and delicious gift that you could give to someone for hosting you over the holidays. I wouldn’t lie to you. Scout’s honour.

This granola recipe boasts all things Christmas – warm spices, toasted nuts, jeweled cranberries…and brown butter – the best part. Grab a few small mason jars and fill ’em up, tie some bows and get ready to have a handful of new best friends.

Alright, less talk, more granola.

First step: Make the brown butter. Add a quarter cup of cold butter to a pan over medium-low heat. Let the butter foam up and become fragrant, stirring often.

It will begin to develop brown bits on the bottom of the pan (5 minutes or so) – remove from heat and let cool (put it in the fridge or freezer to speed up this process).

Secondly: Grab the biggest bowl you own. We’re not messin’ around.

Dump in 2 cups of rolled oats, 6 cups of your favourite types of nuts (I do one cup pecans, one cup walnuts, one cup cashews, two cups slivered almonds and one cup hazelnuts) and half of a cup of quinoa. Set aside.

Next: In a small measuring cup, whisk together three-quarters of a cup of maple syrup, the cooled brown butter, half a teaspoon vanilla, half a teaspoon cinnamon and a quarter of a teaspoon of nutmeg.

Pour over the nut mixture and stir, making sure everything is coated nicely.

Transfer to a baking sheet that is lined with aluminum foil and bake in a 375 degree oven for 30-35 minutes, stirring often to prevent burning. Add large coconut flakes for the last two minutes of baking. Remove from oven and add some golden and sultana raisins as well as a handful of dried cranberries and a bunch of flaky sea salt. Cool for twenty minutes before putting into jars or storing in airtight containers.

*I highly recommend using heavy duty aluminum foil for this as thinner foil can rip easily when you are stirring the granola. No one likes tin flakes in their food!

Brown Butter Nutty Granola

Yield: 8 cups

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients:

• 1/4 cup cold butter
• 2 cups quick (or rolled) oats
• 1 cup pecans, rough chop
• 1 cup walnuts, rough chop
• 1 cup cashews, rough chop
• 2 cups slivered almonds
• 1 cup hazelnuts, rough chop
• 1/2 cup raw quinoa
• 3/4 cup pure maple syrup
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup large flake coconut
• 1/3 cup sultana raisins
• 1/3 cup golden raisins
• 1/3 cup dried cranberries
• 1/2 tbsp – 1 tbsp flaky sea salt

Instructions:

1. Add butter to a medium-sized pan over medium-low heat. Cook, stirring often, until you see brown bits begin to form on the bottom of the pan (about 5 minutes). Remove from heat immediately and cool completely (speed up cooling process in fridge or freezer). Do not burn the butter!
2. Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with heavy duty aluminum foil.
3. In a very large mixing bowl, add the oats, nuts and quinoa.
4. In a small measuring cup, measure out the maple syrup. Add the cooled brown butter, vanilla, cinnamon and nutmeg and whisk until combined. Drizzle over the nut mixture and toss until everything is coated. Spread evenly on the foil-lined baking sheet. Bake granola in oven for 35 minutes, stirring frequently to avoid burning. During the last five minutes, add the flaked coconut. The granola is ready when everything is a golden brown colour.
5. Remove from oven and add the raisins, cranberries and sea salt to taste (don’t skip the salt!!!).
6. Let cool completely before storing in an airtight container.

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