With Christmas in the rearview mirror, we’ve officially reached that point in the season where I start feeling the itch for warmer temps and swimsuit weather. Luckily, Austin’s winters are so short that we really don’t have that long to wait (sorry, rest of the country), and as a result I usually start incorporating springtime flavors into my breakfast rotation inappropriately early.
Speaking of the morning, have you signed up for our #31Mornings challenge yet? It’s going to be AMAZE and I’ve been blown away by how many of you have already signed on to join. And, today we’re announcing the official prizes! Three of you very lucky ducks will be winning one of these:
Yeah, it’s for real. We’ve teamed up with our friends at Refinery29 to kickoff the challenge in less than a week, so hop on over here to subscribe! And keep reading for the recipe for these Jammy Chia & Yogurt Parfaits…
*photos by kristen kilpatrick
My bowl of steel-cut oatmeal, which felt so warm and cozy just a month ago, suddenly feels a little, well, oatmeal. But this Jammy Chia & Yogurt Parfait, on the other hand, is colorful, fresh, fruity, and reminds me of something I’d order at a beachside cafe in California. Which means that even if you live in Minneapolis or Chicago, you, too, can channel sunny vibes for a few bright minutes in the morning.
Mornings have felt super busy lately, so I’m all about breakfasts that can be prepped the night before and quickly assembled the next morning. Enter chia pudding, which actually has to be made the night before in order to properly set up, and will be lusciously awaiting you when you open the fridge the next morning.
And since it seems like each member of our family has completely different tastes when it comes to food lately (nope, not a hassle at all), I’m a big fan of a simple base that can be topped with whatever that
picky particular family member prefers. Henry votes blueberries and strawberry jam, Adam opts for lemon curd and figs, and Phoebe will take just honey, thank ya very much.
I used a local fruit jam that I picked up at the farmer’s market — I like that it’s super fresh without any stabilizers or preservatives, and not too much sugar — but you could also just mash up some berries for some quick homemade “jam” that’ll be lower in sugar.
Stay tuned for lots more uber fabulous and easy breakfasts comin’ at ya in your inbox every single day in our #31Mornings challenge, and I’d love to hear in the comments what breakfast has been on repeat at your house lately!
- 3 tablespoons chia seeds
- 3/4 cup almond milk (or coconut milk, or just plain milk!)
- 1 teaspoon honey or maple syrup
- dash vanilla extract (optional)
- jam, lemon curd, or berries mashed up with sugar
- 1 cup plain greek yogurt
- granola, store-bought or homemade
- fresh berries, figs, and/or pomegranate seeds - whatever you like!
- The night before, make the chia pudding by combining chia seeds, almond milk, and honey in a mason jar or bowl. Stir very well to combine, then let sit in fridge for 30 minutes. Take it out and give it a very good shake, then return to fridge overnight to set up.
- When ready to eat, add a tablespoon of jam (or curd or mashed up berries) to bottom of a glass or bowl. Top with a quarter cup of chia pudding, then layer on another tablespoon of jam. Top with 1/2 cup greek yogurt, then finish with fresh fruit and a drizzle of honey or maple syrup if desired. Eat!