This post is sponsored by Bob’s Red Mill.
How do you like your parfaits? Fruit and yogurt-filled? Chock full of decadent pudding and whipped cream? Crumbled cookies or shortbread – yay or nay? With raw, stewed, or roasted fruit? Including a sprinkle of granola or nuts? Layered and fancy? A drizzle of honey for good measure?
Me? I like to parfait with any or all of the above in basically any combination. So long as there’s some form of granola, muesli, and/or roasted nuts for some crunch and textural appeal, there aren’t many fruity concoctions I wouldn’t put into a glass and eat for breakfast or dessert.
Speaking of muesli…
have you tried it?
It’s basically un-baked deconstructed granola with oats, nuts, dried fruit, and coconut. You can eat it like cereal with your milk of choice, or sprinkle it atop yogurt, ice cream, or pudding. You can even use it like you would regular oats in an overnight oatmeal recipe, or make a baked oatmeal extravaganza, like this Apple Cinnamon Muesli Bake I showed you a few years back.
Let’s take a walk down summer cravings lane…
…because I basically put everything I’ve been craving lately in a glass and called it a parfait.
For whatever reason, I tend to crave matcha (or green tea in general) during the summer. Perhaps to offset and detox the summery sweet treats, or perhaps because of its refreshing taste. Taking my matcha craving a step further, I made chia seed pudding for an antioxidant-packed sweet treat. I’ve found green tea goes super well with apricots, peaches, plums, mangoes, and vanilla ice cream or yogurt, and this summer, I’ve been more into apricots than ever before. The cute, juicy little stone fruit have such a unique flavor, and as it turns out, they’re marvelous in smoothies. Combining matcha and apricot forces, I decided this parfait just needed to happen.
The layers…they’re the best.
Let’s peel back the layers on this parfait so we can see what we’re getting into here:
- Antioxidants from the matcha and chia seeds
- Omega-3 and Omega-6 fatty acids from the chia seeds
- Fiber and protein from the muesli and chia seeds
- Healthy, slow burning carbohydrates from the muesli and apricot smoothie
- Vitamins and minerals from the matcha and the apricots
I topped these parfaits with Bob’s Red Mill’s Gluten-Free Muesli. Adding the mixture of oats, nuts, and dried fruit lent to the nutrient profile of the snack and was also texturally pleasing! I mixed some of the muesli into the leftover matcha chia seed pudding after I took photographs of the recipe and loved the way it turned out after softening up in the refrigerator. It turns into a kind of chia/overnight oatmeal extravaganza.
If you’re in a hurry, you can also skip the smoothie portion of this shindig and simply go all-out matcha chia seed pudding with blueberries and a spritz of gluten-free muesli on top, like so:
The best part?: The matcha chia seed pudding simply needs to be mixed up then stuck in the refrigerator overnight. It keeps for a long time in a sealed container, so it’s a great healthy dessert to have on hand during the week, or a great make-ahead recipe for guests. Plus, as we all know, smoothies take but a split second to blitz in the blender, so these parfaits require very little time or effort to make.
All in all, these parfaits are perfect for breakfast, as a snack, or for dessert. Plus, you can get creative with your flavor profiles. A mango smoothie would go excellently with the matcha chia seed pudding, or just straight-up vanilla yogurt. If you’re looking for a chunkier texture, you can replace the smoothie layer with roasted fruit. Roasted plums with your match parfait anyone? Sounds parfait to me!
Have a parfait weekend!
Matcha Chia Seed Pudding & Apricot Smoothie Parfaits
Matcha Chia Seed Pudding:
For the Apricot Smoothie
- 1 cup Bob’s Red Mill Gluten-Free Muesli
- Fresh or roasted fruit
Make the Matcha Chia Seed Pudding:
Add the almond milk, pure maple syrup, vanilla extract, and matcha powder to a small blender. Blend until well-combined (Note: You can adjust amounts of match powder and maple syrup to taste). Pour this mixture into a sealable glass jar along with the chia seeds. Seal the jar, shake until well-combined, and place in the refrigerator overnight (or at least 4 hours).
Make the Apricot Smoothie:
Add all of the ingredients for the apricot smoothie to a small blender and blend until completely smooth.
Make the Parfaits:
Divide the matcha chia seed pudding, apricot smoothie, and muesli between 2 to 4 glasses, making layers with the ingredients. Serve with fresh fruit and/or a drizzle of pure maple syrup or honey.
More Matcha Recipes: