There’s no better way to start a Summer’s day than with this vegan breakfast recipe. A light and healthy chia parfait. This one is king!
My Vegan Strawberry Shortcake Breakfast Chia Parfait is a layered tower of happiness in a glass with a creamy, dreamy chia pudding base under a thick layer of Coyo’s newest hot off the block strawberry coconut yoghurt and topped with a grain free crumbling of ground almonds, coconut chips and the juiciest fresh strawberries.
As you guys know, I like to keep my sugar intake low and prefer to sweeten where I can using just low GI berries so this one’s perfect if you’re watching your sugar intake too. Let me know what you think of this delicious vegan breakfast recipe in the comments below.
It’s such an easy recipe and ready in just 10 minutes (excluding soaking time for the chia seeds of course.) It’s also Whole30, Keto, Paleo and Gaps friendly and is suitable for those on AIP reintro.
Vegan Strawberry Shortcake Breakfast Chia Parfait
- 4 tbsp chia seeds
- 1/2 - 1 tsp vanilla powder
- 250 ml almond milk
- 100 g natural coconut yoghurt (I like COYO)
- 250 g strawberry coconut yoghurt
- 2 tbsp ground almonds
- 3 tbsp coconut chips (I like Coconut Merchant)
- 150 g strawberries
Method
- Place the chia seeds in a jam jar and mix with the almond milk and vanilla. Leave in the fridge for at least 4 hours, ideally overnight.
- When ready to eat, mix the soaked chia seeds with coconut yoghurt. Option to add more almond milk if it's still quite thick. Spoon into your glasses and top with strawberry CoYo coconut yoghurt, ground almonds, coconut chips and fresh strawberries.
