Breakfast parfaits are one of my favourite things to eat. They’re simple to make, flexible, delicious and nutritious! I love to make breakfast a special occasion and a pretty parfait always gets my day off to a happy start. These nourishing chia parfaits are made up of layers of coconut chia pudding, spinach and pineapple smoothie, dairy free yoghurt and topped with a sugar free coconut whip. Totally refined sugar free, gluten free and no bananas! They’re filling but really easy to digest, which makes them perfect for breakfast. It’s a great way to get a good dose of fibre and nutrients in first thing and I find them more satisfying than a smoothie. They’re also great as a mid afternoon snack for an energy boost. I like to make two at a time so I can enjoy one when those mid afternoon cravings hit.
Green smoothies and juices are always a great choice for breakfast but I like to mix my greens with other colours and textures, which is way more fun to eat! Berry season is over here at the moment, but I’m using other ways to colour my food such as green spinach and beetroot powder, which I’ve added to the pink layer of dairy free yoghurt.
The bottom layer of this parfait is chia pudding, which is wonderful to eat in the morning, easy to digest and super hydrating. Chia seeds expand to around 9 times their size when soaked with liquid, meaning they help to keep you fuller for longer. Full of calcium, omegas and antioxidants, they’re real powerhouses for such tiny seeds!
If you don’t have any chia seeds, you can simply leave this layer out and make more of the smoothie, feel free to adapt the recipe to your own taste! If you haven’t tried chia pudding before, don’t be put off by it’s texture, making it in a blender as per this recipe and with coconut milk ensures a smooth and creamy pud that you’ll love!
I can forget to get my greens in during the winter, so adding a bunch into breakfast is a great way to get going for the day. Sometimes greens can be bitter, so I find combining them with frozen or fresh pineapple is a great way to keep the flavour sweet. I also added 2 tsp of my favourite greens powder, WelleCo Super Elixir Greens.
This alkalising greens supplement contains 45 premium whole food ingredients and some really powerful ingredients. Turmeric, maitake and shiitake mushrooms, barley grass, spirulina, açai and dandelion to name a few! The best thing is it tastes delicious, with notes of citrus which work a treat with the pineapple and spinach in this parfait. It’s delicious on it’s own with filtered water and lemon too!
You’re going to love these parfaits, they’re –
- Simple to prepare
- Naturally sweet
- Dairy and refined sugar free
- Smooth and creamy
- Easy to digest
- FULL of plantbased goodness!
I hope you enjoy these parfaits, friends! I’d love to hear about your favourite way to get your greens in, are you a smoothie or parfait person, or do you wait until dinnertime to get your daily dose in?
If you try this recipe, please leave me a comment below, or take a pic and tag me on Instagram, I love to see your creations!
This post is sponsored by WelleCo, all opinions are my own.
- 1 cup coconut milk
- 1 tsp vanilla
- 1 tsp maple syrup (optional)
- ¼ cup chia seeds
- 1.5 cups fresh spinach
- 1 cup frozen pineapple chunks
- 2 tsp WelleCo Super Elixir Greens
- ½ cup dairy free yoghurt
- ½ tsp beet powder
- ½ cup chilled coconut cream (solid from tin of coconut milk)
- Rose petals and puffed quinoa for garnish
- Prepare chia pudding by adding coconut milk, vanilla, maple syrup and chia seeds to a blender. Blend for 30 seconds until evenly combined. Add to a jar and set aside. *see notes
- In the same blender, add all smoothie ingredients and process until smooth and creamy. Set aside in the freezer while you make the topping.
- Mix dairy free yoghurt with beet powder and fill a piping bag with chilled coconut cream.
- Stir chia pudding to make sure it's thick and creamy. Layer up jars with chia pudding, green smoothie and yoghurt. Pipe over coconut cream and sprinkle with rose petals and puffed quinoa. Best served right away, but keeps well for a day in the fridge.
*To save time, prepare chia pudding the night before. You can even double up the recipe to enjoy throughout the week.
*To make coconut cream, find tins of coconut that don’t sound like they’re full of water. I always give them a little shake before buying to check. If you can’t find any like this, chill your tin overnight in the fridge and in the morning the cream should have risen to the top.