Chia Pudding Parfait with Berry Jam, Yogurt and Nut Butter

"One weekly habit we have is to make a big jar of chia pudding and one jar of quick berry jam that we keep in the fridge for breakfasts and late night snacking. Thanks to those fridge staples, this little weekday dessert took no more than 4 minutes to make and was just as good as it looks. Chia pudding, yogurt, berry jam and nut butter."
-- @gkstories
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  • Recipe Card
Serves or Makes: 4

Recipe Card


  • 6 tablespoons chia seeds
  • 1 cup plant-based milk
  • Pinch lime zest or vanilla powder
  • 16 ounces bag frozen berries
  • 3 Medjool dates
  • 1/4 cup yogurt
  • 1 tablespoon nut butter


  • Step 1

    To make the chia pudding, mix together 3 tablespoons chia seeds with nut milk. Add a bit of vanilla powder or lime zest to the pudding (optional). Let this mixture sit overnight in the fridge to thicken.

  • Step 2

    To make the berry jam, combine frozen berries, 1/2 cup water, dates, and 3 tablespoons chia seeds in a medium pot, over medium heat. Bring to a boil while stirring, then take it off the heat and let rest until thick.

  • Step 3

    To assemble the breakfast cup, add prepared chia pudding to a mason jar (can also use a bowl or cup) and top with 2-3 tablespoons of the berry jam, yogurt, and nut butter.