Home » Gingered Apricot & Almond Chia Breakfast Parfait

Gingered Apricot & Almond Chia Breakfast Parfait

gingered apricot almond chia pudding | gluten free, dairy free, vegan | from frannycakes
I am the opposite of a morning person and I have the Starbucks habit to prove it. They say breakfast is the most important meal of the day. That you should eat breakfast like a king, lunch like a prince and dinner like a pauper.

And we all know my penchant for fruity pebbles. And gluten-free doughnuts. And Iced Dirty Soy Chais (my favorite barista calls it a dirty hippie). And, while I don’t suffer from sad desk lunches, I definitely eat sad desk breakfast. A bowl of cereal or granola at my desk while I try to get through my second (or third) cup of coffee.

Those might be some terrible morning habits. Talk about a double crash at 10am. You can do better than that. I can do better than that. Let’s make a pact. Real breakfast.

But we can pretend that it is something else. Like a parfait. A superfood power parfait. I think I could definitely live like this. Plus, the chia seeds give me omega-3s. The ginger is anti-inflammatory. Healthy fats in the almonds help fuel your brain.

Here’s to (almost) desert for breakfast. And for getting the morning started right.

Gingered Apricot & Almond Chia Breakfast Parfait
Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 2 hours
Total time: 2 hours 5 mins
Serves: 2
I might be hooked on this chia pudding business.
  • 1 cup unsweetened almond milk
  • 2 tablespoons almond butter
  • 1 1/2 tablespoons agave nectar
  • 1/8 teaspoon fresh ground ginger
  • pinch of salt
  • 3 tablespoons chia seeds
  • 35 grams (1/4 cup) chopped, dried apricots
  • A handful of dried apricots and roughly chopped or slivered almonds to garnish
  1. Whisk together the almond milk, almond butter, agave, ginger and salt so that it is smooth.
  2. Stir in the chia seeds and dried apricots. Chill for about 2 hours, shaking every half hour or so to make sure the chia seeds don’t clump together.
  3. Top with dried apricots and almonds to serve.



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