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Creamy Chia Parfait with Crunchy Millet

For today’s simple weekend post I’m sharing a super yummy parfait. It has a great contrast of smooth and crispy textures, delicate fruity flavours and it contains wonderful (and much-needed) Omega-3’s. I threw this recipe together earlier this week as a quick afternoon snack and was so pleased with the result. It was wonderfully balanced, with just a hint of sweetness and a satisfying crunch. It was perfect as a snack but it would also be delicious for breakfast.

The bottom layer is a classic chia pudding flavoured with a hint of vanilla. If you’ve never had chia pudding before, you might be surprised by the texture. Once soaked in liquid, chia seeds become gelatinous, creating a thick, tapioca-like pudding. Chia seeds are tiny but so incredibly amazing: they are high in fibre, protein, antioxidants and essential fatty acids. They’re great to regulate digestion and they will keep you full for hours.

Creamy Chia Parfait w/ Crunchy Millet // The Green Life

The second layer of the parfait is made of creamy avocado for a velvety texture and mangoes for a taste of sunshine, both elevated with a subtle cardamom taste.

Now onto the crunchy millet topping. This was a totally improvised experiment and it turned out so good that it might become my new favorite smoothie/yogurt/oatmeal topping. I was looking for something crunchy to balance the smoothness of the parfait but wanted to stay away from nuts and seeds for a change. I thought of those delicious chocolate buckwheat crispies I made a while back. I haven’t made them in a long time and almost forgot how good they are. But I didn’t feel like turning the oven on so another idea popped in my head. I could toast millet seeds in a skillet with a bit of coconut oil, maple syrup and cinnamon and hope they could stick together once cooled to form perfect little crunchy clumps. So that’s what I did and that’s exactly what happened. So crispy, delicately sweet and delicious. A happy discovery that I know I’m going to make again soon.

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Creamy Chia Parfait w/ Crunchy Millet // The Green Life

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Creamy Chia Parfait with Crunchy Millet

Servings 2 portions

Ingredients

Chia pudding layer:

  • 3 tbsp chia seeds
  • 2/3 cup plant-based milk coconut, almond, cashew, etc.
  • 1/2 tsp pure vanilla extract

Cream layer:

  • 1 cup frozen mangoes
  • 1/2 large avocado pitted and peeled
  • 2 soft pitted dates
  • 3/4 cup plant-based milk
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp ground cardamom

Crunchy millet:

  • 1 tsp coconut oil
  • 1 tsp pure maple syrup
  • 2 tbsp millet raw
  • 1/4 tsp cinnamon
  • Pinch sea salt

Instructions

Chia pudding layer:

  1. Mix chia seeds, vanilla and plant-based milk together in a small bowl. Place in the fridge to set while you make the other layers, stirring occasionally.

Cream layer:

  1. Place all ingredients in a high speed blender and blend until smooth and creamy. If the mixture is too thick, add a bit more milk and blend again.
  2. Set aside in the fridge while you toast the millet.

Crunchy millet:

  1. Melt coconut oil with maple syrup in a small skillet over medium heat. Once melted, add millet, cinnamon and sea salt and stir to coat. Toast for 3-4 minutes, until slightly golden.
  2. Transfer toasted millet onto a small piece of parchment paper and spread into a thin layer, using a spatula or the back of a spoon. Let sit for at least 5 minutes to cool. Once cooled, gently break into small clumps, making sure to keep larger clumps for texture.

Assemble:

  1. Remove chia pudding from the fridge and stir well. Pour evenly into 2 small jars or glasses.
  2. Scoop the avocado and mango mixture on top.
  3. Top each parfait with millet clumps and enjoy immediately.

The earth has music for those who listen.

Creamy Chia Parfait w/ Crunchy Millet // The Green Life

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