One of the best things about this superfood parfait from The Roasted Root is each layer can stand alone. This version alternates layers of matcha chia pudding with apricot smoothie for an energizing combination of antioxidants, omega-3 and omega-6 fatty acids. The matcha chia pudding keeps well in the fridge, making for a filling snack or breakfast later in the week.
Ingredients
For the matcha chia seed pudding
- 1 1/4 cups (300 ml) unsweetened almond milk
- 1 tablespoon (15 ml) maple syrup or honey, or more to taste
- 1/4 teaspoon (1.25 ml) pure vanilla extract
- 2 teaspoons (10 ml) matcha powder
- 1/4 cup (60 ml) chia seeds
For the apricot smoothie
- 3 small ripe apricots, pitted and halved
- 1 large ripe banana, peeled and frozen
- 1/4 cup (60 ml) full-fat coconut milk
- 2 teaspoons (30 ml) honey
- 1 teaspoon (15 ml) lemon juice
For serving
- 1 cup (240 ml) Bob’s Red Mill Gluten-Free Muesli
- Fresh or roasted fruit
Directions
For the matcha chia seed pudding
Add the almond milk, maple syrup, vanilla extract and matcha powder to a small blender. Blend until well-combined. 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).
For the apricot smoothie
Add all of the ingredients for the apricot smoothie to a small blender and blend until completely smooth.
For the parfait
Divide the matcha chia seed pudding, apricot smoothie and muesli between four glasses, layering the ingredients. Serve with fresh fruit and/or a drizzle of pure maple syrup or honey over the top.
—-
Serves: 4 | Serving Size: 1 parfait
Nutrition (per serving): Calories: 281; Total Fat: 11g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 60mg; Carbohydrate: 41g; Dietary Fiber: 8g; Sugar: 16g; Protein: 7g
