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Mango Chia Pudding Parfait
At the risk of sounding like a broken record, it’s raining. A lot. The Pacific Northwest tends to be damp, dark, and dreary in January and February. Over Christmas break Irving would regularly look outside at the grey rain and say “who’s ready for summer?” much to the delight of the boys! Irving has lived here for more than 25 years, but still misses the Caribbean sunshine (can you blame him?)! Today I’m sharing a light and fresh recipe for a Mango Chia Pudding Parfait that brings those bright summer flavors right to your breakfast table, even in the middle of winter! Ginger, mango, and orange might not actually transport you to the islands, but if you close your eyes you can pretend!
Chia Pudding
Chia pudding has long been a breakfast staple in my house! My kids think they’re getting dessert for breakfast, and I’m serving them a filling and healthy breakfast! Chia pudding is so easy to make—just stir the chia seeds into the liquid of your choice and let them sit overnight in your fridge! Breakfast, done! In this recipe, I used white chia seeds, simply because they are pretty, but you can use the grey chia seeds as well! For the liquid, I blended frozen mango chunks with orange juice, for lots of flavor in every bite. It makes for such a gorgeous color!
A crunchy twist
The one downside of chia pudding is that the texture is pretty soft and monotonous. I love adding something with a little crunch to the mix! For this recipe, I used McCormick Good Morning Breakfast Toppers. They are a seed blend, packed with crunch and texture, and are available in several different flavors!
Give your breakfast favorites an instant flavor upgrade:
– Sprinkle on yogurt, cottage cheese or fruit.
– Stir into hot cereal for a crunchy twist.
– Shake on buttered bagels or toast.
I think the chipotle flavor would even be a great mix in for scrambled tofu! For this chia pudding, I used the Blueberry Ginger with Chia and Flax flavor. So yummy! The mix included pumpkin seeds, sunflower seeds, chia, flax, puffed rice, dried blueberries, and ginger! It paired perfectly with the bright flavor of the mango!
A hit with kids!
My kiddos really enjoyed this chia pudding parfait, and especially the “fancy” presentation! We’ve really been struggling with morning wakeups since the boys headed back to school earlier this month, and it always helps to have a yummy breakfast ready to entice them to get them out of bed! In fact, last week I came in to wake up David and in his sleepy stupor he mumbled “Mom…. make the parfait….” When your seven year old starts using words like parfait … you might be a foodie!
Layers of goodness!
The layers are what make this breakfast dish so pretty! Layers of bright orange chia pudding, vanilla dairy free yogurt, McCormick Good Morning Breakfast Toppers, fresh blueberries make such a gorgeous, yet simple breakfast. Mix things up and try the other Breakfast Toppers, and use different fruits in the blend, as well as different fresh berries to layer. I’m looking at you, strawberries!
I hope you have a chance to make this simple and easy chia pudding parfait recipe! If you do, be sure to take a picture and share it on social media! {#frieddandelions // @frieddandelions}
- 1 1/2 cups orange juice
- 1 cup diced mango (I used frozen)
- 1 teaspoon vanilla
- 1/4 teaspoon ground ginger
- 1/2 cup chia seeds (I chose white for the color)
- non dairy vanilla yogurt
- fresh blueberries for topping
- McCormick Good Morning Breakfast Toppers in Blueberry Ginger flavor
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Place orange juice, mango chunks, vanilla, and ginger in the blender.
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Blend until completely smooth.
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Pour into a 32 ounce jar with a lid, and add the chia seeds.
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Stir well, being sure to get all of the chia seeds incorporated into the liquid (sometimes I like to give it a little shake an hour after first mixing, to make sure it gets fully incorporated).
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Place in refrigerator for 8 hours, or overnight.
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Stir well.
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Layer pudding into a glass with non dairy yogurt, fresh berries, and McCormick Good Morning Breakfast Toppers.
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Serve!
Prep time does not include overnight refrigeration. Be sure to plan ahead!
Recipe makes about 6-8 servings, depending on portion size. Feel free to reduce all ingredients by half for a smaller amount, making 2-4 servings.
Don’t forget to pin this recipe!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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