Autumn Roasted Fruit Chia Parfait
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
This delicious chia pudding parfait combines sweet, roasted Autumn fruits with almond-coconut whipped cream and crunchy pom aerils for a nutritious breakfast that's vegan, gluten free, and Paleo!
For the roasted fruit:
  • 2 teaspoons coconut oil
  • 1 firm, ripe Anjou pear
  • 1 cup red seedless grapes, halved
  • 1 cup blackberries
  • 1 tablespoon maple syrup
For the almond-coconut whipped cream:
  • 1 can coconut cream, chilled overnight
  • 2 tablespoons honey (sub maple syrup if vegan)
  • 2 teaspoons almond extract
For the chia pudding:
  • 1½ cups almond milk
  • ¼ cup coconut whipped cream
  • 5 tablespoons chia seeds
  • Pomegranate aerils
  • Granola
For the roasted fruit:
  1. Preheat oven to 450°F.
  2. Grease an 8x8 glass dish with coconut oil. Place fruit in dish and drizzle with maple syrup. Bake 30 minutes, stirring once halfway through.
For the almond-coconut whipped cream:
  1. In a food processor, combine coconut cream, honey (or maple syrup), and almond extract. Blend well, then place in fridge.
For the chia pudding:
  1. In a small saucepan, combine almond milk, ¼ cup coconut whipped cream, and chia seeds. Whisk well to combine. Heat over medium until small bubbles form and milk is warmed, but don't let it boil. Set aside.
To assemble:
  1. In two small jars or glasses, layer ¼ of the chia pudding, followed by ¼ of the roasted fruit. Repeat once more. Top the parfait with coconut whipped cream, granola, and pomegranate aerils.
Recipe by odessa darling at