This overnight parfait is perfect to grab from the fridge in the morning for a tasty weekday breakfast when you’re in a hurry. The combined chia and oats keep you feeling full for hours, while the chia jam is deceptively simple to make and adds a colourful burst of skin-boosting antioxidants.
Prep Time20 minutesmins
Total Time20 minutesmins
Servings: 2
Ingredients
Chia Oat Parfait
60g6gluten-free rolled oats
2 1/2tbspchia seeds
1tspground cinnamon
1tspvanilla extract
500mldairy free milkeither unsweetened almond or low-fat coconut milk
selectionfresh fruitberries, chopped bananas, peaches, figs and Kiwi all work well
Instructions
To make the raspberry chia jam, heat the maple syrup ina saucepan over a medium heat until it begins to gentlybubble. Add the frozen raspberries and lemon juice, stirringwell, and simmer until the berries begin to break down andliquefy. Taste at this point and add a little more maple syrupif you prefer it sweeter, though I like it quite tart. Add thechia seeds and stir well for 60 seconds. Turn off the heatand continue to stir until the chia seeds begin to absorb theliquid from the raspberries and swell up. Pour the jam into acontainer or jar and set in the fridge for 1 hour.
To make the parfait, mix together the oats, chia seeds,cinnamon, vanilla extract and plant milk in a bowl.
Now for the fun part! Layer up the parfait in a glass jar,starting with a layer of the oats, followed by a layer ofraspberry chia jam, until you have filled the jar almost to thetop. Screw the lid on top and leave in the fridge overnight tolet the flavours blend together.
In the morning, add your fresh fruit to the top of the jar, graba spoon and enjoy! It’s as simple as that.
Eat Yourself Beautiful (Gill Books) by Rosanna Davison who graduated in Nutritional Therapy from CNM (College of Naturopathic Medicine).
www.rosannadavisonnutrition.com
Eat Yourself Beautiful (Gill Books) by Rosanna Davison who graduated in Nutritional Therapy from CNM (College of Naturopathic Medicine).
www.rosannadavisonnutrition.com