Raspberry Mango Chia Pudding Parfait (Edit recipe)

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This easy make-ahead breakfast parfait is made with layers of raspberry chia pudding, mango smoothie, and creamy yogurt. Tart raspberries are blended into the chia pudding for a fresh, fruity flavor in every bite, and they pair perfectly with the sweet mango. This parfait is light and refreshing and is a great way to switch up your breakfast!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 1

Ingredients

Raspberry Chia Puddding

0.5 cup Organic Raspberries, fresh or frozen, plus more for serving
0.25 cup Soy Milk, or non-dairy milk of choice
0.25 cup Almond Milk Yogurt, or non-dairy yogurt of choice
0.5 Tbsp Pure Maple Syrup, or sweetener of choice
0.5 tsp Vanilla Extract
2 Tbsp Chia Seeds

Mango Smoothie

0.5 cup Mango, frozen (or fresh- see notes), plus more for serving
0.25 cup Soy Milk, or non-dairy milk of choice

Others

0.5 cup Almond Milk Yogurt, or non-dairy yogurt of choice
1 tsp shredded Coconut

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add raspberries, soy milk, yogurt, maple syrup, and vanilla to a blender. Blend until smooth. Pour into a small bowl and stir in chia seeds. Let sit for 10 minutes, then stir again. Place in the fridge for at least 4 hours or overnight.
When chia pudding is ready, add frozen mango and soy milk to the blender. Blend until smooth and creamy. The texture should be very thick. See notes if using fresh mango.
In a jar or serving bowl, layer the chia pudding with mango smoothie and yogurt. Top with more raspberries, mango, shredded coconut, and/or granola. Enjoy!

Notes

If using fresh mango, then omit the soy milk in the mango smoothie. The smoothie will be made with just mango, and the texture will be like a puree. Best enjoyed as soon as you combine the layers, but can be stored in the fridge for up to 5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	423
Fat:	23 g
Carbohydrates:	44 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	64 mg
Fiber:	19 g
Sugars:	19 g
Calculated for total recipe.