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Tie Dye Breakfast Parfaits

  • Author: Jennifer Barr
  • Total Time: 10 minutes
  • Yield: 2-3 servings 1x


Packed with colourful flavonoids and anti-inflammatory compounds, this tropical gem is sure to make you shine all season long.



For the chia pudding:

  • 1/2 cup chopped pineapple
  • 3/4 cup almond milk
  • 1/3 cup unsweetened coconut yogurt
  • 3 ½ Tbsp chia seeds
  • 3 Tbsp gluten-free rolled oats
  • 2 Tbsp of unsweetened shredded coconut, plus extra for garnish
  • 1 Tbsp vanilla protein powder
  • 1/4 Tbsp ground turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • Optional: Toasted buckwheat or shredded coconut, for garnish

For the layers:

  • ½ cup blackberries
  • ½ cup blueberries
  • 1 cup unsweetened coconut yogurt


  1. Place pineapple into a blender and blend until liquid.
  2. Place the pineapple and all remaining chia pudding ingredients into a bowl and mix until fully combined. Cover and place in the fridge for at least 4 hours or overnight for best results.
  3. Once the chia pudding has sat overnight, get your favourite glass jars ready for layering. Put a layer of pudding, followed by the coconut yogurt and then the fruit. Repeat the layers again, ending with the fruit. Top with a sprinkle of shredded coconut or toasted buckwheat if desired.
  • Prep Time: 10 minutes

Keywords: chia pudding, breakfast, brunch, overnight chia pudding, gluten-free, dairy-free, vegan, chia seeds