from The College Vegan Cookbook by Heather NicholdsPlant Diversity: Striving for 30 different plants per week for optimal gut health.The number of plants in this recipe: At least 4 plants
Prep Time15 minutesmins
Chill Time2 hourshrs
Total Time15 minutesmins
Course: Breakfast, Dessert, Snack
Diet: Gluten Free, Vegan
Servings: 5
Calories: 353.87kcal
Ingredients
2 ½cupsnondairy milkany; I prefer oat
5tablespoonschia seedswhite or black
5teaspoonsmaple syrupoptional; or sugar such as coconut, maple, or date sugar
5cupsberriesor other fruit cut into bite-sized pieces
2 ½cupsgranolaany; Peanut Butter–Chocolate Chip or Spiced Cranberry Almond from the book; or see notes
Instructions
In each of 5 single-serving jars or containers, combine 1⁄2 cup milk, 1 tablespoon chia seeds, and 1 teaspoon sugar (if using). Stir to combine.
Layer 1 cup of fruit on top of each, followed by 1⁄2 cup granola.
Refrigerate for at least 2 hours. Grab it and go. Each parfait will keep for up to 5 days.
Notes
Author’s note: These breakfast cups make for a nourishing, balanced breakfast. Just mix them up at least 2 hours ahead to allow time for the pudding to set and chill. If you make them on a Sunday evening, you’ll be set for the coming week. Add 1⁄2 teaspoon matcha green tea powder to each chia pudding cup for a morning energy, brain, and metabolism boost. Substitution tip: Swap the chia pudding for mashed banana (use 1 per parfait) or nondairy yogurt (1⁄2 cup per parfait).Reprinted with permission from the publisher, Callisto Media.You can find more granola options by typing "granola" in the search bar at the top of this page.If gluten-free is important, make sure your granola does not contain any gluten/wheat.