These Blueberry Cherry Chia Pudding Parfaits are SO good, perfect for breakfast OR dessert! Also patriotic which makes them a fun summer treat!
Why We Love These
- They make take a bit of time to make, but they really are SUPER easy!
- They are SO festive and pretty and look amazing on a dessert table at your next pool party, bbq or fourth of july celebration.
- They taste so good, the fresh fruit flavors combine beautifully with the tartness of the yogurt and the crunchy chia seeds.
- It’s not your typical dessert, and we love that!
We chose this recipe because it IS Red, White & Blue.
But it’s also our favorite treat to enjoy on a hot summer day – whether for breakfast or simply as an end of the day dessert.
On Sunday nights I usually whip up a batch of Chia Pudding because honestly it’s better the longer you let it do it’s thing.
It also lasts about 5-6 days in the fridge so if you make it up ahead of time, you are pretty much set for the week.
What can you use chia pudding for?
- chia pudding by itself -add fruit, honey or a flavoring to enjoy it all by itself
- smoothie bowls or smoothies- the most common way to enjoy chia pudding is in a smoothie bowl, when you aren’t enjoying it by itself.
- drinks – it goes really well in all kinds of drinks and makes it creamy and delicious
- shakes or malts – simply stir it in or even layer it.
- oatmeal – mix it in with some fresh fruit for a delicious breakfast.
- ice cream – just spoon over and drizzle some chocolate sauce or caramel sauce over the top of it all.
You will be making a cherry and a blueberry fruit sauce for these, and you will probably have some extra left over.
It will last up to a week in the refrigerator.
What can I do with fruit sauces?
- pancakes or waffles – swirl into the batter before baking or spoon over them with some syrup.
- french toast – absolutely delicious spooned over french toast with a bit of whipped cream
- muffins – swirl it through the batter, or bake muffins and poke a hole in the center and fill with the fruit sauce.
- smoothies or yogurt – swirl into or over
- oatmeal – this is one of my favorite ways to use it up, simply swirl it through your oatmeal for a yummy breakfast.
- ice cream – it goes great over ice cream
- shortcakes – make your own Cherry Shortcakes or Blueberry Shortcakes by layer shortcake, fruit sauce and top with whipped cream.
And of course you will use it in these delicious Blueberry Cherry Chia Pudding Parfaits!
More 4th of July Recipes
- Patriotic Blueberry Jello Cheesecake Salad
- Patriotic Slaw
- Red, White and Blue Deviled Eggs
- Blueberry Strawberry Swirl Sherbet
Recipe for Blueberry Cherry Chia Pudding Parfaits
Blueberry Cherry Chia Pudding Parfaits
- 2 cups pitted fresh cherries
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- ⅓ cup chia seeds
- 1 ½ cups milk any kind – even coconut or almond
- 1 Tablespoons maple syrup
- ½ teaspoon almond extract or if you would prefer – another flavor
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 2 Tablespoons cornstarch a few drops of blue food coloring if desired
- Greek Yogurt see directions for amount, Plain or Vanilla
Prepare Chia Pudding and Fruit Sauces in advance.
Prepare the Chia Pudding
- The day before you want to make the parfaits, prepare the Chia Pudding.
- In a jar with a lid, combine the chia seeds, milk, syrup and extract.
- Screw the lid on tight and shake. Shake some more. Baby, you're just gonna shake, shake, shake, shake, shake, you shake it off, you shake it off. Er… Shake it up. I know – bad.
- Once you've shook it well, place in refrigerator for at least 4 hours though I strongly recommend overnight.
Prepare the Fruit Sauces
- In a small saucepan, heat the cherries over medium heat. Cover the pan. Cook until they start to become juicy. Usually about 10-15 minutes does the trick.
- In a small bowl, combine the cornstarch with the sugar and then pour the mixture into the cherries. Stir well. Put on low heat, bring to a simmer, and cook until the sauce has thickened, about 2-3 minutes.
- Remove from heat, let cool and refrigerate for up to a week.
- In a small saucepan, heat the blueberries over medium heat. Cover the pan. Cook until they start to become juicy. Usually about 10-15 minutes does the trick.
- In a small bowl, combine the cornstarch with the sugar and then pour the mixture into the blueberries. Stir well. Put on low heat, bring to a simmer, and cook until the sauce has thickened, about 2-3 minutes.
- Remove from heat, add a couple of drops of blue food coloring (only if desired) let cool and refrigerate for up to a week.
To Prepare the Pudding Parfaits
- In a small bowl, combine 1 cup of Greek yogurt and stir in 2-3 tablespoons of cherry fruit sauce.
- In another small bowl, combine 1 cup of Greek yogurt and stir in 2-3 tablespoons of blueberry fruit sauce.
- In a serving dish, spoon a couple of tablespoons of the blueberry yogurt mixture into the bottom. (I usually do about 1/4 cup).
- Top with another couple of tablespoons of Chia Pudding.
- Top with another 1/4 cup or so of cherry yogurt mixture.
- Garnish with a cherry and blueberry and serve.