Berry, Berry, Quite Contrary

Layered Strawberry and Buttermilk Chia Seed Pudding Parfait

2 hours 15 minutes (mostly chilling)

Serves 4

BreakfastAmericanGluten-freeSoy-free

Herb's take

This breakfast parfait borrows from American and Scandinavian dairy traditions, blending tangy buttermilk into a creamy chia pudding base, then letting ripe strawberries shine in every bite. Along the way, you'll master chia hydration and learn why buttermilk makes everything taste brighter.

Instructions

01
In a medium bowl, whisk together the chia seeds, buttermilk, whole milk, maple syrup, and vanilla extract until well combined.
Herb says
Chia seeds absorb up to 10 times their weight in liquid, but only if you whisk now and again as they start to hydrate. No one likes a clump of seeds in their parfait.
02
Let the mixture rest for 10 minutes, then whisk again to disrupt any seed clusters.
03
Cover and refrigerate for at least 2 hours, or up to overnight, until the pudding thickens to a creamy, spoonable consistency.
04
Meanwhile, combine the diced strawberries, lemon zest, and granulated sugar in a bowl. Toss gently and let sit for 15 minutes to allow the berries to macerate and release their juices.
Herb says
Maceration isn't just a fancy word , the sugar pulls water from fruit, creating a syrupy sauce that's pure breakfast magic.
05
To assemble, spoon a layer of chia pudding into the base of 4 parfait glasses. Top with a layer of the strawberry mixture, then repeat once more with more pudding and a final layer of strawberries.
06
Scatter toasted sliced almonds over each parfait right before serving for crunch and contrast.
Herb says
Textural contrast is the secret handshake of memorable breakfasts.
07
Serve immediately, or cover and refrigerate for up to 2 hours before eating.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.

HERB

Berry, Berry, Quite Contrary

Ingredients

Instructions