Can we talk about how incredible breakfast food is? If you’re like me and prefer sweeter breakfasts, breakfast time is basically an excuse to eat dessert first thing in the morning, full of fresh fruit, warm whole grains, and bright green smoothies. How can that be a bad thing? If you like savory breakfasts, there are so many different directions one could take their delicacy – eggs, avocado, salsa, spices…the works. I am convinced that breakfast foods are simply the best, and yes, I realize that I sound a lot like this guy:
That being said, however, I am not a huge breakfast-time-o-day person because I am generally pretty busy in the mornings. Between checking my email/social medias/Buzzfeed and getting dressed, I barely have time to put on make-up, let alone make an energizing and satisfying breakfast, before running out the door to class and/or work.
Enter my Lemon Blueberry Chia Parfait.
Guys, I’m telling you, this is one of the easiest recipes because your fridge does most of the work. Don’t you love that? If you can boil liquid and use utensils to stir said liquid, you’re all set. We can do this. And we can get you out the door on time with a tart, slightly sweet, and nutrient-packed breakfast at hand. You ready? Here are the deets:
Unsweetened vanilla almond milk is my milk of choice. I love the subtle nuttiness and smoothness of this kind of milk. I typically choose Almond Breeze for convenience (no, I’m not paid to say that), but make your own if you’re feeling zany! Feel free to substitute with whatever milk your heart desires, just note that the protein count will probably change.
Chia seeds! Are you sick of these things yet? I surely am not, because they are jam-(pun intended)-packed with protein, omega-3s, calcium, and fiber. They also have an uncanny way of gelling whatever liquid they are added to, hence why we use them twice in this recipe: first, to thicken our almond milk, and second, to make our blueberries…jam.
My dad passed along his lemon addiction onto me at a young age. I remember eating lemon Italian ices with him after playing outside all day as a kid in the summer. We are using two parts of the lemon – zest and juice.
Need some antioxidant power this winter to ward off all of those sniffles? Blueberries are your answer! Not only are they incredibly delicious, they are chock-full of nutrients that will keep your health in tip-top shape. Because of the time of year, we’ll use the frozen variety in this parfait.
There are some additional ingredients you’ll be adding to the jam, including maple syrup, vanilla, and salt. Maple syrup naturally sweetens the jam, and it adds a slightly earthy note to the dish. The amount is ultimately up to you, as all tastebuds are different. I love adding vanilla extract to anything I can, and this jam is no different. Vanilla and blueberry is such a natural marriage – don’t skip it! Salt brings out the sweetness and balances all the flavors. You definitely don’t need a lot – just a dab will do ya!
Pleasepleaseplease try this parfait! It’s beautiful! It’s tart! It’s satisfying! It’s healthy! I’d call that a win-win-win-win. If you try it, be sure to tag #fooduzzi on Instagram or Twitter! I’d love to see your creations!
Lemon Blueberry Chia Parfait
|Prep:||Cook:||Yield: 1 parfait||Total:|
An overnight parfait full of superfoods and 8 grams of protein per serving! A little preparation at night creates a quick and easy on-the-go breakfast!
- 1/2 cup unsweetened vanilla almond milk
- 2 Tbsp. + 1/2 Tbsp. chia seeds, divided
- zest of half a lemon
- 3/4 cup frozen blueberries
- 1 Tbsp. freshly squeezed lemon juice
- 1+ tsp. pure maple syrup (or to taste)
- 1/2 tsp. pure vanilla extract
- 1 pinch salt
- Combine almond milk, 2 Tbsp. chia seeds, and lemon zest in a bowl. Stir to combine. Place the bowl in the fridge to thicken overnight. If you can, check back periodically and give the mixture a good stir to break up the chia seed clumps that will form.
- In a small pot, combine blueberries, lemon juice, and maple syrup. Bring to a boil, then reduce to a simmer, allowing the mixture to reduce by about half. Once reduced, remove from heat and stir in vanilla, salt, and 1/2 Tbsp. chia seeds. Give the mixture a taste (be careful...it will be hot!) to adjust maple syrup amount. Place in a glass bowl in the fridge to chill overnight.
- The following morning, give both mixtures a good stir. Layer the mixtures together in a mason jar and garnish with a slice of lemon and additional maple syrup if desired. Recipe makes one parfait but can easily be doubled.
Lemon Blueberry Chia Parfait idea highly adapted from Oh She Glows
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masala girl says
lemon + blueberry has got to be one of my favorite combinations! i love blueberry everything :) especially muffins- because those are the easiest to throw together and have handy for breakfasts/snacks, and i love the mini jam you made!
i feel like i’m one of the few people who *doesnt* like chia though… haha. the only way i eat it is in chia pudding or smoothies :) too much upsets my stomach, and it has to be soaked! so this is good :) and i’m with ya on the vanilla! i love TJs pure bourbon vanilla :)
Alexa [fooduzzi.com] says
MMM! Blueberry muffins are my favorite, too!! I can’t wait to test out some muffin recipes here in the summer! :)
I totally understand your aversion to chia seeds…My dad hates the texture of them, actually! I’ve always been a huge fan of tapioca pudding, and these little power-seeds remind me of it!