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BreakfastGut-FriendlyMeal Prep
Fall Chia Pudding Parfait
A gut-friendly breakfast parfait with pumpkin, warming spices, and fiber-rich chia seeds.
10 min + overnight
2 servings
Ingredients
- 1 1/3 cups non-dairy milk
- 5 tablespoons chia seeds
- 2-3 tablespoons maple syrup
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons pumpkin puree
- Sautéed apple slices for topping
- Spiced walnuts for topping
Instructions
- 1
Combine non-dairy milk, chia seeds, maple syrup, and pumpkin pie spice in a bowl.
- 2
Let sit at room temperature for 30 minutes, stirring occasionally.
- 3
Once thickened, divide into two portions.
- 4
Stir pumpkin puree into one portion.
- 5
Refrigerate both portions overnight.
- 6
Layer plain chia pudding on bottom, pumpkin layer on top.
- 7
Top with sautéed apples and spiced nuts before serving.
Cory's Notes
This is one of my favorite make-ahead breakfasts. I often prep 4-5 jars on Sunday evening. Keeps in the refrigerator for up to 5 days—add toppings fresh each day.