Blueberry Peach Chia Parfait

Blueberry Peach Chia Parfait - A pretty parfait with sensational vanilla chia pudding, the best peaches, and deeply colored blueberries. Gluten-free, Vegan

Blueberry Peach Chia Parfait - A pretty parfait with sensational vanilla chia pudding, the best peaches, and deeply colored blueberries. Gluten-free, VeganΒ Blueberry Peach Chia Parfait

Believe it or not, there are mornings when my breakfast is not made up of oatmeal or smoothies. It has been a while since I’ve made something that had chia seeds as the star, usually I add them to smoothies or oatmealΒ (surprise, surprise!) for extra protein and fiber. Taking visual cues from Oh, She Glows, I made a “fancy” layered parfait with this sensational vanilla chia pudding with the best peaches I’ve had in a bit and deeply colored blueberries.

What I love about this parfait is that it’s incredibly easy to make, and pretty easy to assemble. I mean, honestly, who cares if it’s a little sloppy? It’s all getting eaten anyway! And really, you can customize this in an infinite amount of ways; I think that the next time I make one it will be very chocolatey and filled with peanut butter. Oh, yes… πŸ˜€

But, that’s for another day, and possibly dessert. This refreshingly cool combination will take your mind off of the insane heat that’s been going around this summer, if not for just a few minutes.

1 year: Cool Gazpacho


A great way to beat the heat while enjoying a delicious and nutrient-filled parfait!
Servings 1
Calories 440 kcal
Author Jackie of Vegan Yack Attack


  • 3 Tbsp . Chia Seeds
  • 3/4 Cup Unsweetened Non-Dairy Milk I used So Delicious Unsweetened Coconut Milk
  • 2 tsp . Maple Syrup
  • 1/4 tsp . Vanilla Extract
  • Pinch of Salt
  • 1 Cup Medium Peach Sliced Thinly (equal to roughly 1/2 )
  • 1/2 Cup Blueberries
  • Optional: Hulled Hemp Seeds for sprinkling


  1. Stir together the chia seeds, non-dairy milk, maple syrup, vanilla extract and pinch of salt in a cup or bowl. Place in the refrigerator for anywhere from 1.5 hours to overnight (which is recommended AND easiest).
  2. After the chia seeds have had time to soak up the liquid and become gel-like, stir them once more.
  3. In a tall, skinny glass start making your parfait by spooning roughly 1/4 of the chia seed mixture into the bottom. Place a couple of peach slices on top, then 2 Tbsp. blueberries on top of that, followed by a couple of slices of peach (to block the pudding from seeping down as much).
  4. Repeat until you have used all of your ingredients, if you have chosen to add hemp seeds, sprinkle a little on top of each chia layer.
  5. Serve chilled.

Blueberry Peach Chia Parfait - A pretty parfait with sensational vanilla chia pudding, the best peaches, and deeply colored blueberries. Gluten-free, Vegan

Aside from this Blueberry Peach Chia Parfait, what are some of your favorite ways to enjoy chia seeds?

Blueberry Peach Chia Parfait - A pretty parfait with sensational vanilla chia pudding, the best peaches, and deeply colored blueberries. Gluten-free, Vegan

37 Comments on “Blueberry Peach Chia Parfait

  1. Looks great Jackie. I was on a chia pudding with fruit kick for a bit. Then it was overnight oats, chia & cherries. I’m back on to green smoothies, but one look at this parfait & I am ready to togo buy some peaches & make this for tomorrows breakfast!

    • Ha ha! I can definitely relate to that, I feel as though most of the time those are the breakfasts that are in my rotation. πŸ˜‰

  2. Wow… It looks amazing. And a little difficult to eat because of the peach slices πŸ™‚ But I must admit that the smoothie I’m eating at the moment looks boring compared to yours!

    • Thank you, Erin! The colors of the fruit definitely make it pop, so I didn’t have to try too hard. πŸ˜‰

  3. It’s amazing how the chia seeds transform if you soak them in liquid. They look so pretty!! This is definitely on my “list”….if I can find chia seeds πŸ™‚

    • Hi Edith! If you can’t find them in a store near you, I highly suggest ordering some online, there are many, many sites that sell them. πŸ™‚

    • Norma, you’ll definitely have to give them a go! The texture is very interesting, just to give you a heads up. Thanks for stopping by!

    • It was a little harder than I thought it would be, just because the chia pudding wasn’t super thick. Thank you, though, Tender!

  4. I’ll take one of these parfaits any day! Love the use of chia and the layers are so beautiful with the peaches and blueberries… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations…

    • Thank you for sharing it and for the kind words! πŸ™‚

  5. “Sloppy” is about the last word that would come to mind when looking at this fanciful chia pudding! This is a great way to entice others to try it, since the appearance isn’t always the most appetizing to those who have never encountered it before.

    • Thank you, Hannah! And yes, I usually warn people before trying chia seeds that they look like frog eggs! ha ha πŸ˜›

  6. I made this for breakfast this morning (I let it gel overnight) and had a strange experience. I used regular 1% cow’s milk (maybe this is where it went wrong?) and instead of making a uniform gel all my chia seeds gelled on the top layer of my milk leaving a too-thick top and a liquid bottom. I mixed it as best I could and ate it anyhow. The flavor was delicious and I will definitely be making this again, but perhaps with more chia seeds and more frequent stirring. Any suggestions? Or is the cow’s milk my problem?

    • Usually when I set chia seeds up overnight, I stir them well with the “milk” and place them in the fridge. I have never tried this with dairy milk, so maybe it separates differently? I have no idea. The next time that you make it, like you said, try using less liquid and also more frequent stirring. Hopefully that helps!

  7. Is it the coconut milk or the chia seeds that have that much saturated fat?

    • Looking at it now, I believe the coconut milk does.

    • Hi Ashley!

      I use a Nikon D7000 with a 60mm Macro lens. Thank you for the kind words! πŸ™‚

      I also liked you on FB!

  8. This was delicious, although I didn’t get the layers as picture perfect as you πŸ™‚
    I used Good Karma Vanilla Flax milk and therefore left out the vanilla extract and reduced the sweeteners. However, your nutritional info here must be wrong – I got a total of about 240kcal (although my milk is slightly higher in that) – did you maybe calculate it with full-fat coconut milk (which has easily 300-400kcal per cup) instead of the coconut beverage (~50kcal/cup)?

    • Hello!! I’m so glad that you enjoyed the recipe. When I calculated the facts, it was the maple syrup and the chia seeds that mostly contributed to the caloric count (maple syrup=140 while chia seeds=180). Maybe because you reduced the sweeteners it reduced the calories from the maple syrup significantly? Sounds like your recipe is the way to go! πŸ˜‰

  9. So beautiful! Your photography is really stunning. I don’t have a peach recipe already on my blog, I just find myself eating them raw all summer! I’ll hope to have something great for your next blog hop. Cheers.

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  11. This is delicious! First time I ever had this type of milk and chia seeds.

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  13. I love your chia pudding, it is very easy & so nice to devour too! I love chia seeds on top of my smoothies, in chia puddings, in warm oatmeal, etc!

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  16. Does this really have that many carbs and sugar. I just found out I have Type 2 Diabetes and am looking for some healthy yet filling with protein and fiber receipts. Today I saw some Chia Seeds at Walmart, so this really peeked my interest. I really can’t wait to try this. Could you use some other fruit besides the peaches, maybe strawberry, mango, nectarines? ?

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