How to Make Maple Vanilla Chia Pudding Parfaits
-
In a bowl, whisk chia seeds, almond milk, vanilla, and 1 tbsp maple syrup; refrigerate for 2 hours until thickened.
-
Mix Greek yogurt with remaining maple syrup.
-
Layer chia pudding, yogurt, diced fruit, and granola in small glasses.
-
Repeat layers and finish with granola on top.
-
Serve immediately or chill up to 12 hours for softer granola.
Pro Tips for Perfect Maple Vanilla Chia Pudding Parfaits
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of chia seeds, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Maple Vanilla Chia Pudding Parfaits?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Maple Vanilla Chia Pudding Parfaits?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for chia seeds?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.