I’m so in love!

rainbow syrup bottomed chia pudding parfaits I howsweeteats.com

My chia pudding infatuation may be even more embarrassing than the fact that “to live and die in l.a.” is printed in my high school yearbook as my favorite song the year that I graduated.

I’m all about those timeless classics, you know.

rainbow syrup bottomed chia pudding parfaits I howsweeteats.com

So yes.

Chia pudding and I have a… thing. It’s becoming my timeless classic.

You may have noticed. Every three months or so I get the chia pudding bug and must create some new flavor that I just HAVE to share with you or else I’ll lose my mind.

In this case, we’re doing all the flavors!

Rainbow just means that I made a bunch of different fruit syrups. I know I didn’t Roy-G-Biv the heck out of this, but I figured it was close enough to be sliiiightly rainbowy. You certainly don’t have to be as high maintenance with your breakfast or snack, you can make one flavor and be done. Or you can make a few and combine them in bright and colorful swirls of flavor.

I can’t stop! I want my breakfast and lunch to look like I put my Lisa Frank trapper keeper in a blender. 

rainbow syrup bottomed chia pudding parfaits I howsweeteats.com

Max will turn 18 months old tomorrow (stop it) and while he is just getting used to a spoon and using utensils himself, I always feel like I have to give him the utensils with every meal – how else will he learn? He’s been self-fed with baby led weaning since he was six months old, so he loves the spoon and fork concept even though he doesn’t quite have the hang of it yet.

And doesn’t quite have the hang of it yet? When it comes to chia pudding, that’s putting (pudding? bah) it lightly. I find chia seeds




rainbow syrup bottomed chia pudding parfaits I howsweeteats.com

Obviously, it’s my fault.

He doesn’t intentionally fling them off the spoon (though of course, sometimes he does because THAT’S hysterical) but since he is learning, they end up all over the place. Like on the wall, in every crevice of the kitchen, in places that I don’t even think to look and then find the dried up gooey seeds seven days later.

But the thing is that he LOVES the pudding. Adores it. Even if only one third of the spoon’s contents end up in his mouth.

I’m thinking he’s a texture freak like his mom. All about that crunch.

rainbow syrup bottomed chia pudding parfaits I howsweeteats.com

In my faux half rainbow, we have the following syrups:



strawberry (because of course) –

blueberry, how could we not? 

I kind of made something similar to this last winter – with blood orange syrup – and loved it so much that I’ve been brainstorming ways I could make it happen with every single fruit under the sun. 

rainbow syrup bottomed chia pudding parfaits I howsweeteats.com

Also, I adore the idea of the syrup on the BOTTOM. Like you have to work and get things swirled around to reach your syrup. It’s your reward for finishing your snack. Entitlement, be gone! You’ll get a triceps workout so you can find that goodness at the end.

Or if you’re like me and you just keep adding layers of syrup, that’s fine too. Because you gotta LIVE, you know?!

rainbow syrup bottomed chia pudding parfaits I howsweeteats.com

Rainbow Syrup Bottomed Chia Pudding Parfaits

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homemade fruit syrup

  • 1 cup fresh or frozen fruit, strawberries, kiwi, blueberries, mango
  • 1/3 cup water
  • 1/3 cup honey
  • 1 pinch of cornstarch

chia pudding

for the parfaits

  • 2 cups chopped fresh fruit, whatever you prefer
  • 1 1/2 cups plain greek yogurt
  • cup granola


  • Note: this recipe as written will give you EXTRA syrup!! you can keep it in the fridge, or just make one (or two) flavors at a time.
  • To make the fruit syrup, add 1 cup of fruit to a saucepan with the water, honey and pinch of cornstarch. Bring the mixture to a bubble and stir, then cook for 2 to 3 minutes until the fruit begins to break down. Transfer the mixture carefully to a blender or food processor (if you want a smooth syrup!) and blend until pureed and smooth. Pour into a bowl and let cool to room temperature. Store in a sealed container in the fridge.

chia pudding

  • Prep the chia pudding either the night before or at least 4 to 6 hours before eating. Whisk together the milk, chia, honey, vanilla and salt in a large bowl. Cover the bowl and place it in the fridge. Remove after 30 to 60 minutes and stir once or twice. Refrigerate overnight or for at least 4 hours.

for the parfaits

  • To assemble the parfaits, add 2 to 3 tablespoons of the fruit syrup on the bottom of a glass. Layer on 1/4 cup of greek yogurt, about 1/4 cup of the chia pudding, a handful of fresh fruit and more syrup. I like to do one more layer of yogurt, chia pudding and fruit. Top with syrup and your favorite granola.

Did you make this recipe?

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rainbow syrup bottomed chia pudding parfaits I howsweeteats.com

Now can we do this in neon?