Vanilla-Chia Overnight Yogurt Parfait with Toasted Oat & Seed Crunch
A make-ahead layered parfait of vanilla chia pudding, thick Greek yogurt and toasted oat-seed crunch for a high-protein, gut-friendly start.
Best for A high-protein, probiotic, high-fiber breakfast that stays satisfying all morning
This is the parfait to make when you want something that actually holds you until lunch instead of leaving you rummaging for a snack by ten. Thick Greek yogurt does the protein heavy lifting and brings live cultures, chia sets overnight into a loose pudding that reads like tapioca, and a quick pan-toasted oat and seed crunch keeps every layer from turning into mush. Assemble it in a jar the night before, scatter the crunch on top in the morning, and you have breakfast that looks composed but takes ten honest minutes of hands-on work.
Ingredients
- 400 g plain thick Greek yogurt , cold
- 30 g chia seeds
- 200 ml Milk
- 5 ml pure vanilla extract
- 15 ml maple syrup , divided
- 40 g rolled oats
- 30 g mixed pumpkin and sunflower seeds
- 10 g Ground flaxseed
- 150 g mixed berries
- 1 g ground cinnamon (optional – can be omitted)
- 60 g fresh raspberries (optional – can be omitted)
Instructions
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1
The night before, stir the chia seeds, milk, vanilla and half the honey together in a bowl or jar until no dry clumps remain. Wait 5 minutes, then stir again to break up the gel that forms on the bottom — this second stir is what stops it setting into a lump. Cover and refrigerate overnight, or at least 4 hours, until thickened to a soft pudding.
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2
Also the night before, make the compote: simmer the frozen berries with the remaining honey in a small saucepan over medium heat, mashing lightly, until glossy and thickened, about 6 to 8 minutes. Cool and refrigerate. Toast the oats, seeds and flaxseed with the cinnamon in a dry skillet over medium heat, stirring often, until golden and fragrant, about 4 to 5 minutes. Cool completely and store airtight at room temperature so it stays crunchy.
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3
In the morning, give the chia pudding and yogurt a quick stir to loosen. Layer into two glasses or jars: a spoon of chia pudding, then Greek yogurt, then berry compote, repeating until the glasses are full and finishing with yogurt. Do not add the crunch yet if you are packing it to go — keep it separate.
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4
Just before eating, shower the top with the toasted oat and seed crunch and add the fresh raspberries. Serve cold. Assembled jars without the crunch keep, covered, up to 2 days in the fridge.