Grain-Free Chocolate Granola and Strawberry Chia Parfait

Chocolatey Granola and Strawberry Chia Parfait - Foody First

Chocolate and strawberries, what a combo?! And as a breakfast no less, I’ll take it!

Sometimes changing up the dish a food is served in can make all the difference! I eat chia pudding pretty much every day for breakfast, so when it comes to the weekend, and I have the chance to actually eat it in a dish other than a container at my desk, I take it!! Albeit… this is a pint glass… but it works! ;)

All the delish layers in this parfait: super crunchy chocolate-y granola, juicy strawberries (that may not be in season right now in Canada, but somehow there’s always a strawberry sale around Valentine’s Day!), creamy chia pudding, and almond butter!

I made two of these and gave one to my husband, which he preceded to douse in a hefty amount of maple syrup. Guess we all need different levels of sweetness haha! Feel free to drizzle some over it if you want!

Grain-Free Chocolate Granola and Strawberry Chia Parfait

Makes 4 cups/1 L of granola, and 4 servings of coconut chia pudding // Vegan, Paleo, Refined Sugar-Free, Gluten Free, Dairy Free

INGREDIENTS:

Chia pudding:

  • 1 can (14oz or 400ml) light coconut milk

  • 1/4 cup + 1 Tbs (63g) chia seeds

  • 1/2 (2.5ml) tsp vanilla

  • 1 Tbs (15ml) maple syrup (optional!)

Granola

Other toppings:

  • Fresh strawberries

  • Almond butter

  • Cacao nibs

  • Maple syrup

DIRECTIONS:

  1. Coconut chia pudding: The evening before your breakfast, in a small-medium glass bowl, whisk together coconut milk, chia seeds, vanilla, and maple syrup if using. Cover and put in fridge overnight or for at least 3 hours. Make sure to whisk well in the morning, using the back of a spoon to break up the chia chunks!

  2. Granola: Preheat oven to 300°F / 150°C. Line a large baking sheet with parchment paper for easy clean up!

  3. Chop almonds/pumpkin seeds with a sharp knife or add them to your food processor and pulse to roughly chop. Add sunflower seeds and pulse to chop, until all nuts and seeds are about the same size.

  4. Pour the chopped nuts and seeds into a large mixing bowl. Add the coconut, chia seeds, cinnamon, & salt. Pour in the maple syrup, coconut oil, coconut butter, and vanilla extract. Mix well to coat. Spread the mixture out evenly onto the lined baking sheet.

  5. Bake for 30-35 minutes, stirring a couple times from the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up even more as it cools outside the oven. Once cool, stir in cacao nibs/chocolate chips.

  6. Putting the parfait together: Make sure to stir chia pudding. Scoop granola into the bottom of glasses, top with sliced strawberries, coconut chia pudding, and almond butter if you would like!

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* Granola recipe inspired by My New Roots