Do you guys go through breakfast “phases” where you tend to crave the same types of food every morning? I totally do — during my pregnancy, it was all about the scrambled eggs with avocado and toast. But (and I’m not sure if it’s due to the hotter weather or my post-baby body goals!) lately I’ve been craving fresher fruit-centric breakfasts that leave me feeling light and energized. Smoothies are in constant rotation, but when a liquid meal just isn’t going to cut it, this Raspberry & Chia Seed Superfood Parfait has been my favorite way to start the day on a healthy note.
*photos by Buff Strickland
Since my mornings have felt a little hectic lately (WHY does it take so long to get ready and out of the house with a newborn???), I really love breakfasts that I can prep the night before. For this parfait, each of the layers gets whipped up in my Vitamix Blender and then sets up overnight, so it’s ready and waiting for me to simply grab out of the fridge during the morning crunch and sprinkle with fresh berries and granola. Speaking of which, a word on granola: I love to make my own so I can control the amount of sugar that goes into it… the store-bought ones can pack way too many calories and not enough nutrition. This toasted coconut and almond granola is my current fave.
Our current collaboration with Vitamix has been such a fun one, since it’s the one appliance in my kitchen that I literally use every single day. Especially since my cooking over the last couple of years has become increasingly more health-focused, the Vitamix Blender is my constant companion for making fruity sorbet, vegetable soup, light sauces for fish and pasta, and of course, my almost-daily smoothie. It’s hands-down the best tool for showcasing colorful produce at its freshest. Exhibit A: this stunning purée made of raspberries and honey that forms the base layer of our parfaits. Have you ever seen such a gorgeous shade of pink?
I have to admit that I haven’t always been the biggest fan of chia seeds. I’d had chia pudding that was kind of bland and watery, but after some experimentation, I’ve hit upon a recipe that’s full of flavor and creamy, even though it’s totally dairy-free… and coincidentally, gluten-free and vegan, too. And these little seeds are nutritional powerhouses: a 1-ounce serving contains 11 grams of fiber, 4 grams of protein, almost 20% of your daily calcium, and 30% of your daily magnesium needs. Talk about packing a major punch! Plus, the high fiber content absorbs tons of water and provides a feeling of fullness, which helps me resist mindless pre-lunchtime snacking.
What’s your go-to healthy breakfast these days? I’m feeling ready to mix up my routine, so leave me some inspiration in the comments! And keep reading for the recipe for this Raspberry & Chia Seed Superfood Parfait…
This post was sponsored by Vitamix.
- 2 cups frozen raspberries
- 1/2 cup water
- 1 tablespoon honey
- 1 1/2 cups almond milk
- 1 teaspoon vanilla extract
- 2 pitted dates
- 1/3 cup chia seeds
- granola (use your fave – I love this recipe)
- fresh fruit, like chopped kiwi, apricots, and berries
- To the Vitamix container, add frozen raspberries, water, and honey, then secure the lid.
- Select Frozen Desserts setting and press start. Use tamper to press ingredients into blades, and allow machine to complete programmed cycle.
- Transfer into four glasses, and let set up in refrigerator while you make the chia pudding.
- Rinse out the Vitamix container, then add almond milk, vanilla, and dates. Blend on medium speed until smooth, then transfer to a small bowl. Add chia seeds to the bowl, and stir constantly for 3 minutes.
- Let mixture stand for 5 minutes, then divide evenly among glasses, pouring over the raspberry mixture. Cover with plastic wrap, and let sit overnight in fridge.
- When ready to serve, top with granola and fresh fruit. Eat!
*Parfaits will stay good for up to 3 days in the fridge. Top with fruit and granola just before serving.