Raspberry Chia Pudding Parfait - This raspberry chia pudding parfait features creamy chia seed pudding layered with vibrant raspberry jam and crunchy granola for a satisfying textural contrast. The tart raspberries balance the sweet, creamy coconut milk base, while the chia seeds create a velvety, spoonable texture that thickens perfectly overnight. It requires just 10 minutes of active prep and can be made ahead for convenient, grab-and-go breakfasts or healthy desserts.

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Raspberry Chia Pudding Parfait - This recipe works because the chia seeds absorb liquid and swell to create a thick, gel-like pudding without cooking, while the raspberry jam adds bright fruit flavor and natural sweetness. After testing various milks, full-fat coconut milk provided the richest, creamiest base that holds up well for multiple days. The overnight chilling is essential—it allows the chia seeds to fully hydrate and develop their characteristic tapioca-like texture. This aligns with my approach of using simple, whole-food ingredients and passive techniques to create impressive results with minimal effort. The layering technique isn't just for looks; it prevents the granola from getting soggy and maintains the crisp texture contrast that makes this parfait special.

Dietary Notes

✓ Make-Ahead Breakfast
✓ No-Cook Method
✓ Gluten-Free Option
✓ High-Fiber Snack

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Why You'll Love This

Effortless Overnight Prep: Mix ingredients the night before for a ready-to-eat morning meal.
Perfect Texture Balance: Chia seeds create a creamy, tapioca-like pudding that contrasts with crunchy toppings.
Customizable Layers: Swap raspberries for any seasonal fruit or use different nuts and seeds.
Nutrient-Dense Ingredients: Packed with fiber, omega-3s, and antioxidants from simple whole foods.

Raspberry Chia Pudding Parfait

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 480

🔥 Cook Time: 0min

🥨 Yield: 4

🍞 Method: No-Bake

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1 ½ cups full-fat coconut milk
⅓ cup chia seeds
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
2 cups fresh or frozen raspberries
1 tablespoon lemon juice
1 cup granola
½ cup fresh raspberries for garnish
4 sprigs mint leaves for garnish

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full-fat coconut milk Using full-fat coconut milk creates a luxuriously creamy base that sets up properly; light coconut milk will result in a thinner pudding. The rich fat content helps carry flavors and creates that satisfying restaurant-style mouthfeel.
chia seeds These tiny seeds are the key to the no-cook pudding method—they absorb liquid and swell to form a gel-like texture. Make sure they're fresh for maximum absorption; older seeds may not thicken as effectively, resulting in a runny consistency.
pure maple syrup Maple syrup adds natural sweetness with subtle caramel notes that complement the raspberries. Adjust this amount based on your fruit's tartness—taste the raspberry jam before assembling to ensure balanced sweetness throughout the layers.
pure vanilla extract A quality vanilla extract rounds out the coconut flavor and adds depth to what could otherwise be a one-dimensional sweetness. This small addition makes the chia pudding taste more complex and dessert-like.
fresh or frozen raspberries Frozen raspberries work perfectly here and often yield a thicker jam since they release more pectin when cooked. If using fresh, look for ripe, deeply colored berries for the most vibrant flavor and natural sweetness.
lemon juice The acid in lemon juice brightens the raspberry flavor and balances the richness of the coconut milk. This small addition prevents the jam from tasting flat and enhances the overall fruitiness of the parfait.
granola Choose a granola with minimal added sugar to avoid overwhelming the natural fruit sweetness. The crunch provides essential textural contrast against the creamy pudding—this element transforms the dish from simple pudding to satisfying parfait.
fresh raspberries for garnish These whole berries add visual appeal and a burst of fresh fruit flavor with each bite. Their slight tartness cuts through the creaminess and reminds you of the raspberry jam flavor throughout the layers.
mint leaves for garnish Fresh mint adds an aromatic finish that complements the berries beautifully. The herbal note provides a sophisticated touch that makes this simple parfait feel special and restaurant-worthy.

list_alt Instructions

1

Step 1: Whisk the coconut milk, chia seeds, maple syrup, and vanilla extract together in a medium bowl until well combined - this evenly distributes the chia seeds to prevent clumping.
2

Step 2: Cover the bowl and refrigerate the chia mixture for at least 4 hours or preferably overnight - the chilling time allows the chia seeds to fully hydrate and create a thick, pudding-like texture.
3

Step 3: Combine the raspberries and lemon juice in a small saucepan over medium heat and cook for 5-7 minutes, mashing with a fork, until broken down into a jam-like consistency - the heat breaks down the fruit fibers and concentrates the flavor.
4

Step 4: Remove the raspberry jam from heat and let it cool completely to room temperature - cooling prevents it from melting the chia pudding when layering.
5

Step 5: Assemble the parfaits by spooning ¼ of the chia pudding into the bottom of each glass, followed by a layer of raspberry jam, then a layer of granola - repeat the layers once more, ending with granola on top.
6

Step 6: Garnish each parfait with fresh raspberries and a sprig of mint just before serving - this adds visual appeal and a fresh aroma to the finished dish.

Nutrition Facts

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Calories 320

Protein 7g

Carbs 38g

Fiber 12g

Sugar 18g

Fat 18g

Sodium 45mg

Potassium N/A

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Serving Suggestions

Serve the parfaits in clear glasses to showcase the beautiful pink and white layers. Top with extra fresh raspberries, a sprinkle of chia seeds, and a mint leaf just before serving for a fresh aroma. Enjoy chilled for the best texture—the pudding should be thick but spoonable. This makes an elegant breakfast in bed or a light dessert after dinner.

How to Store?

Store assembled parfaits without granola in airtight containers in the refrigerator for up to 4 days. If making ahead, store the chia pudding, raspberry jam, and granola separately, then assemble just before serving to maintain texture. The chia pudding thickens over time; if it becomes too thick, stir in a splash of milk. Freezing is not recommended as it changes the texture of the chia seeds.

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