Choc Chia Pudding Parfait with Berries and Granola

Choc Chia Pudding Recipe

A recipe which combines two of my absolute favourite things in the world: the Banana Bread Granola from the Minimalist Baker and my own vegan Choc Chia Pudding!

The combination is as yummy as it sounds and super quick to make, if you make the granola and chia pudding in advance!

The banana bread granola is crunchy, nutty, super fragrant and loaded with healthy fats, Omega-3s & 6s, protein, and fiber. I usually make it just as the recipe calls for, except I reduce the maple syrup to a 1/4 cup to make it less sweet (the bananas are enough for me, but you don’t want to leave the maple syrup out completely, as it helps make the granola crunchy!).

The chocolate chia pudding is chocolatey, creamy, and oh so good. It’s also loaded with healthy fats and protein! To make it, see the directions in the recipe card below.

Putting it all together: layering the choc chia pudding

Once you’ve made the banana bread granola (and your kitchen smells heavenly), and your chia pudding is ready (you can do both of these in advance, the day before!) you are ready to make the parfait.

Just grab a large glass and layer first the chia pudding, then the granola, and then some raspberries. Repeat until the glass is full, and dig in!

Alternatively, you can use other types of fruits for layering: Mango, Kiwi and Honeydew Melon are some of my favourites!

This is seriously yummy, and takes 5 minutes to prepare in the morning when you’ve meal-prepped beforehand. It’s also a welcome alternative to my usual morning oats!

Let me know what you think in the comments down below, and if you liked it, please share with friends and family!

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Choc Chia Pudding Parfait with Berries and Granola

Difficulty: Beginner
Servings: 2
Best Season: Suitable throughout the year



  1. To make the chocolate chia pudding, combine the cacao powder, cinnamon, sea salt, vanilla extract, oat milk and Medjool Dates and blend until smooth.

  2. Transfer to a bowl, add the chia seeds and whisk to combine. Then cover and refrigerate overnight, or at least 3 hours, until it has a pudding-like consistency.

  3. Leftovers will keep covered in the fridge for 4-5 days (though you will probably finish it long before that! ;) ).


If you'd rather have a smooth pudding texture, you can add the chia seeds to the blender as well, instead of adding them afterwards. I quite like them unblended though!

You can adjust the number of dates you use depending on how sweet you'd like the chia pudding to be. You can also substitute the dates for sugar beet syrup (for my European folks), Maple syrup, or another sweetener of your choice!

For the cacao powder, I like to us the one by Chocolate Valor.

Keywords: chocolate chia pudding, chia pudding, vegan chia pudding

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ALT="Rebecca Botello, author of the blog Wholesome by Becky"

Rebecca Botello

Food and Sustainable Lifestyle Blogger
Rebecca is an International Development student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.

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