Looking for a light summery breakfast or healthy snack? How about a tropical green tea chia parfait?
Just imagine layers of sweet mango, chocolate granola, cool creamy chia pudding, sliced banana, juicy blueberries topped with mango yoghurt, a luscious passion fruit sauce, crunchy cacao nibs and pumpkin seeds. Yum!
I know some people are not crazy on the texture of chia pudding; saying it is a little like rice pudding (or frog spawn!), but if you layer it up with different textures, it really works well (just think, no one would love Eton Mess so much if it had just the same mushy texture!)
I love making chia parfaits; they always look so pretty yet they are so easy and quick to make and it is also fun assembling them with the kids.
The most time consuming bit is simply soaking your chia seeds for 6 hrs to overnight with your milk of choice (i.e. hands off time really!). To bump up the nutritionals of the chia pudding, I love to add in some protein powder, though this is optional and also, some green tea powder.
The tropical notes of the mango and passion fruit topping works really well with the chocolate notes of the cacao nibs and granola and the earthy green tea. I love to add a little Vitalising Superpowder to the mango yoghurt topping too, a blend of turmeric, dried goldenberry and coconut to supercharge this parfait even further.
Preparation time: chia soaking time: 6hrs or overnight
For the chia pudding:
- 4 tbsp. chia seeds
- 350ml plant milk
- 2 tbsp. protein powder (soya bean or pea)
- 1 1/2tsp. green tea powder
- ½ tsp. maple syrup or 1/8 tsp. stevia
For the layers:
- 1 large mango (approx. 80g, skin and pip removed, diced)
- 5-6 tbsp. chocolate granola
- 1 banana, sliced
- 1 large handful of blueberries
For the mango yoghurt topping:
- 10 tbsp. yoghurt of choice (I love coconut and soy yoghurt)
- 4 tsp. dried mango powder
- ½ tsp. Vitalising superpowder
- 1 large passion fruit
- Sprinkle of cacao nibs
- Sprinkle of pumpkin seeds
- Place all the chia pudding ingredients into a jar or bowl and mix well until no clumps remain. Cover and put in the fridge for 6-8hrs to allow the chia seeds plump up and the whole mixture to thicken.
- In a small bowl, mix together the yoghurt topping ingredients. Set aside.
- The fun now begins! Get 2 glasses and fill with alternating layers of diced mango, chocolate granola, banana, blueberries and the green tea chia pudding. Finish off with a layer of the mango yoghurt.
- Drizzle the contents of half a passion fruit over each of the glasses and decorate with a sprinkle of pumpkin seeds and cacao nibs on top. Enjoy!
Don’t forget you can find my favourite recipes in my FREE eBook here.