Greek Chia Parfait Recipe

In a small bowl or jar, combine 1 tbs chia seeds, 120 ml almond milk, 1 tsp vanilla extract and 1 tbs honey or maple syrup. Whisk or shake vigorously for 30 seconds to disperse seeds and prevent clumping.

Cover and refrigerate at least 1 hour (preferably 3–4 hours or overnight) until mixture thickens to a spoonable pudding. If mixture is too thick after chilling, stir in up to 1–2 tbs extra milk to reach desired consistency.

Taste the Greek yogurt and, if desired, stir in 1 tsp honey to slightly sweeten. Keep chilled until assembly.

Wash and hull the strawberries, then slice into thin pieces. Slice half a banana. Prepare fruit just before assembly to keep it fresh and prevent browning.

Measure out 40 g granola. If a gluten-free option is required, substitute with the gluten-free granola on request.

To assemble the parfait: in a 12–16 oz serving glass or bowl, layer as follows — 2 tbs of chia pudding (bottom), then about half of the Greek yogurt (60 g), followed by a sprinkle of sliced strawberries and banana, then 2–3 tbs granola. Repeat with remaining chia pudding, yogurt, fruit, and top with remaining granola.

Drizzle 1 tsp honey over the top and garnish with fresh mint leaves if using. Serve immediately so the granola stays crunchy. If preparing ahead, assemble without the granola and add granola just before serving.