This chia pudding parfait takes five minutes tonight, layered in a jar, at about 25g of protein. The ratio is the whole recipe, and most people get it wrong in the same direction.
Chia seeds absorb around ten times their weight in liquid and form a gel around the outside of each seed. That gel is soluble fibre, and it is the reason a small amount of chia turns a cup of milk into something you eat with a spoon rather than drink.
It also means the fibre content is high, at roughly 10g a jar, alongside a decent amount of plant based omega 3 and calcium. Paired with Greek yoghurt for protein, this is one of the better make ahead breakfasts on the site.
Chia does not disperse the way cocoa or protein powder does. It starts gelling on contact, and any seeds sitting against each other at that moment lock together into a clump that never breaks up. The ten minute stir is the entire solution, and once you have done it twice it becomes automatic.
The layering is not only for looks, though it does photograph well. Chia pudding on its own is texturally quite one note, and alternating it with thick yoghurt, sharp berries and crunchy granola gives you four different things in a mouthful. It is also how you get the protein up to around 25g, which plain chia pudding never reaches on its own.
A full jar about ninety minutes before a Pilates class sits comfortably, or half a jar an hour out. It is also a very good breakfast to have waiting after an early morning session, since it needs no preparation at all when you get home. what to eat before and after Pilates covers the timing question properly.
This chia pudding parfait recipe is one of 50+ in the Pilates Classes Online recipe library, all cooked and written by Melissa herself. A new one lands every week.
The bits I only worked out after making chia pudding parfait a hundred times.
Everything people ask about chia pudding parfait. Tap any question to open it.
Four days refrigerated. Layer the jars up to two days ahead and keep the granola separate so it stays crunchy.
Not enough chia or not enough time. Whisk in another tablespoon and give it a further hour in the fridge. It thickens considerably in the first two hours.
Yes. Use any plant milk and swap the Greek yoghurt for coconut or soy yoghurt. Soy keeps the protein closest to the original.
No. Whole seeds gel properly and the gel is the point. Ground chia makes a smoother, thicker pudding if you prefer it that way.
Yes, and they are cheaper. Thaw them overnight and tip the juices in, which turns the yoghurt layer pink.
For most people, yes, at around 25g of protein and 10g of fibre. Add a nut butter swirl if you want it more substantial.
Four more from the library that go well with chia pudding parfait.
Or open the full recipe collection, book your next Pilates class, or have a read of the blog.
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