Recipe blog sponsored by Stonyfield Organic Yogurt.
I make these satisfying Chia Seed Parfaits a couple times a week for a quick breakfast or on-the-go snack. Prepping breakfast the night before is the best way to ensure you don’t skip the most important meal of the day. With marathon training in full swing, I’m exhausted by the time I get my kids to bed, so I need a make-ahead breakfast option that I can prep in less than 5 minutes.
These Chia Seed Parfaits are a creamy and satiating high protein breakfast with healthy fats for a balanced start. I love making individual servings in a pint-size mason jar, which means no extra dishes and it’s ready to grab-n-go. Watch this video to see how quickly I stir together this nutrient-dense breakfast.
Plain Greek yogurt is high in protein, healthy fats, minerals and probiotics. Chia seeds are high in omega-3s, soluble fiber, and minerals. Combine the two together with antioxidant-rich blueberries or chopped apple and you have a power breakfast that is super soothing to our overworked digestive systems.
Stonyfield Organic is our yogurt brand of choice because they source the highest quality ingredients from small family-farms. Over the years, they’ve made a commitment to getting to know their farmers and helping them thrive. Their stringent organic certification assures consumers that the products were made without artificial sweeteners, flavors, and preservatives, and without the use of persistent chemicals like toxic pesticides, artificial hormones, and more.
Check out all our favorite breakfast recipes in Rise & Run: Recipes, Rituals, and Runs to Fuel Your Day (autographed bookplate copies available from TalkShopLive and Powell’s). We believe this is a cookbook that will never leave your kitchen counter and we can’t wait to share 24 all new Superhero Muffin recipes with you.
Recipe: Chia Seed Breakfast Parfait
Prep this breakfast the night before to allow time for the chia seeds to expand.
1/2 cup milk of choice, plus more if desired
1/2 cup Stonyfield Organic plain Greek yogurt
3 tablespoons chia seeds
1 tablespoon maple syrup or honey
¼ teaspoon ground cinnamon (or chai spice blend)
Frozen blueberries (or other fruit like chopped apple)
Toppings of choice: granola, nuts, seeds, shredded coconut
- In a widemouthed 1-pint jar, add the milk and yogurt to fill to the 1 cup mark. Stir in the chia seeds.
- Stir in the sweetener and cinnamon. Top with frozen blueberries, if desired (they’ll thaw by morning). Cover and refrigerate overnight.
- When you’re ready to eat, stir the mixture; if it’s too thick, add another splash of milk. Top with homemade granola, nuts or seeds, or chopped apple (if you skipped the blueberries). Enjoy!
Photos by Natalie Bickford