Rainbow Syrup Bottomed Chia Pudding Parfaits.
I’m so in love!
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.
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.
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
everywhere.
Seriously.
EVERYWHERE.
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.
In my faux half rainbow, we have the following syrups:
mango!
kiwi.
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.
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
Ingredients
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
- 2 1/2 cups milk, I prefer almond or coconut milk
- 1/2 cup chia seeds
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1 pinch of salt
for the parfaits
- 2 cups chopped fresh fruit, whatever you prefer
- 1 1/2 cups plain greek yogurt
- 1 cup granola
Instructions
- 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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I appreciate you so much!
Now can we do this in neon?
48 Comments on “Rainbow Syrup Bottomed Chia Pudding Parfaits.”
LOVE the Lisa Frank reference for these beautiful, delicious parfaits. And wishing Max an early happy birthday!
so i’m a texture freak also. and i haven’t embraced the chia pudding concept because i’m SCARED of the gooeyness(?) of it. i should suck it up and be a grown up, i always add chia to my yogurt anyway…. sigh. BUT. also, i hate yogurts with fruit in them because of the texture of the fruit – i HATE the soggy fruit chunks. im going to have to start making my own fruit syrup to top it with for sure!
You had me at rainbow. So pppprreeettty!
To live in die in la!!!!!!! I just listened to that song earlier this week! #ilovela #2pac4life
Love this!! It looks so healthy and delicious :) I absolutely love it.
I’m so impressed that Max loves chia pudding! I still can’t handle the texture… it’s just to slimy for me I think. I hope you guys have a wonderful weekend!!
I’m pretty sure my senior yearbook quote is from a John Mayer song. I’m too embarrassed to go back and look to be sure.
I totally see myself eating this for tomorrow’s brunch x
http://jessicawoods.fr/blog/
Chia pudding is becoming a thing for me too! I’m obsessed too! :) :)
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Oh my gosh! Love chia puddings! And these chia pudding parfaits are soo gorgeous and look incredibly delicious! I can’t wait to try these! Summer in a cup!
We haven’t tried pudding yet but my 18 month old loves feeding herself yogurt. I give her a little spoon and a spork with other foods but mostly she pushes food around the tray instead of eating. Gotta try chia pudding now. Our strawberries are so amazing right now.
Ok, how do you blend your kiwi? I noticed this when I copied your bellini bar, too! Your kiwi mixtures have the seeds still in tact. When I blended them, the seeds all get crushed to smithereens. It leaves a kind of a weird acidic flavor (or at least that’s what I think it’s from?). Hard hitting questions, over here.
oooh you know what! i always use my food processor for them! i bet it’s that. if i put them in my vitamix or something, they’d prob be seedless too!
OH! Yes!
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Oooooo they look so enticing!! Just wondering, if I do make extra syrup, how long can I keep them in the fridge for? :)
I was wondering the same thing.
probably at least a week or two!
Your parfaits are so so gorgeous! I failed at chia seed pudding, but I think it was because I used canned coconut milk and it was just thick and gross. Gag! You probably use a carton of coconut milk to get the nice consistency. Totally making these when I can have honey again.
I want a refrigerator full of rainbow chia pudding! A color for every mood/day/meal….outfit? ;) Love it!
Those four are actually my FAVORITE fruit salad combination (possibly everrrr). :D
This looks really yummy & refreshing! thanks for sharing with us!
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Sorry for asking this, ignorance isn’t always bliss… ;) Do you use the chia without cooking it?
Thank you!
yes! chia doesn’t get cooked – just mix it with the liquid and let it sit!
I’m so sorry… I was confusing chia with quinoa!
haha no problem! I was a little confused at first. ;)
Thank you for your answer! Here in Argentina, as far as I know, people cook it.
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Looks so healthy and yummy <3
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Have you tried substituting Greek yogurt with another yogurt-like substance? Or Kefir?
– K
This is adorable! What a great idea for a little breakfast bar, gonna have to make these! Beautiful photos too Jessica!
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