Strawberry Parfait with Overnight Vanilla Chia Seed Pudding

Chia seeds are a good source of Omega-3 fatty acids, fiber, antioxidants, iron and calcium. They are also a fabulous source of plant based protein – a 1 oz serving has 5.6 grams. Mixed with water, they can replace an egg in vegan cooking.

I love the flexibility of this recipe. You can sub out virtually any fruit for the jam portion. And you can easily sub out any other non dairy milk – cashew, coconut or rice milk. This make ahead breakfast (or dessert) makes mornings easy and nutritious. I use mason jars so you can just grab and go in the AM.

Vanilla Chia Seed Overnight Pudding

4 Tbsp chia seeds
1 Cup almond milk
1 tsp raw organic honey
1 tsp cinnamon
1 tsp vanilla

Put all the ingredients in a mason jar and stir well. Cover and refrigerate overnight. Layer with Strawberry Jam. Put another layer of chia pudding if desired and put back in fridge overnight. Top with fresh fruit and granola (I have an amazing recipe for vanilla almond granola)

Strawberry Chia Seed Jam 

6 Cups fresh ripe berries
3 ozs lemon juice (2-3 lemons)
3/4 cup organic honey or 1/3 cup maple syrup
1 Tbsp chia seeds

Cut top off (green part only) and cut into quarters. Place in small sauce pot over med heat. Add lemon juice, stir. Add sweetener and seeds. Continue to stir until strawberries become soft. Remove from heat and mash. Simmer for about 5 more minutes or until the consistency of jam. Store in an airtight container in the fridge.

Layer the jam in between the pudding and top with granola and fresh berries.