Martha Stewart Bircher Chia Parfait

Martha Stewart Bircher Chia Parfait is a creamy overnight oat breakfast parfait with chia seeds, mango and raspberries that needs 10 minutes of prep and 8 hours in the fridge. Try this easy make-ahead breakfast for summer brunch or a busy weekday morning, since it chills overnight and is ready to eat.

Let the oats and chia soak in the fridge for at least 8 hours, because that long rest is what turns them thick and spoonable. Skip it and you get gritty oats floating in thin milk.

Martha stirs a little maple syrup and a pinch of cinnamon into the soaking base, so the oats are sweet before any yogurt goes on. Layering it with vanilla Greek yogurt, juicy mango and toasted almonds also gives each spoonful creamy, fruity and crunchy bites together.

Martha Stewart Bircher Chia Parfait

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

340

kcal

Oats and chia seeds plump up overnight in milk until thick and pudding-like. Layered with creamy yogurt, soft mango, tart raspberries and crunchy almonds, each bite has a different texture.

Ingredients

• 3/4 cup old-fashioned rolled oats
  

• 3 tablespoons chia seeds
  

• 1 1/4 cups whole milk (or unsweetened nondairy milk)
  

• 1 1/2 teaspoons pure maple syrup, plus more for serving
  

• Pinch of ground cinnamon
  

• 3/4 cup vanilla Greek yogurt
  

• 1 cup chopped mango
  

• 1/4 cup fresh raspberries
  

• 1/4 cup chopped toasted almonds
  

Directions

• Mix the base: Stir 3/4 cup old-fashioned rolled oats, 3 tablespoons chia seeds, 1 1/4 cups whole milk, 1 1/2 teaspoons maple syrup and a pinch of ground cinnamon together in a medium bowl. Cover it and refrigerate for at least 8 hours and up to 3 days, until thickened.
• Chop the toppings: While the base chills, chop 1 cup of mango and toast and chop 1/4 cup of almonds. Keep them in the fridge or on the counter until you are ready to build the parfaits.
• Layer the parfaits: Spoon the thickened oat mixture into glass cups or jars, then add 3/4 cup vanilla Greek yogurt, the mango, 1/4 cup raspberries and the almonds in layers. Finish with a little more maple syrup if you like it sweeter.
• Serve or chill: Serve the parfaits right away for the best crunch from the almonds. You can also cover them and refrigerate for up to 1 day.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Ball regular mouth mason jars, 12 pack, Victorinox Fibrox 8-inch chef's knife, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than rolled oats?

Unsweetened muesli works well in place of the rolled oats, and it already has some nuts and dried fruit mixed in. You can also stir extra dried fruit or nuts into the oat and chia base before it chills.

What yogurt can I use instead of vanilla Greek yogurt?

Plain or coconut yogurt both work here. Whisk in a small splash of pure vanilla extract so you keep that vanilla flavor, and add a touch more maple syrup if the plain yogurt tastes tart.

How far ahead can I make these parfaits?

The oat and chia base keeps in the fridge for up to 3 days, so you can mix it early in the week. Once you layer in the yogurt and fruit, the parfaits hold for up to 1 day covered in the fridge.

Can I make this with nondairy milk?

Yes, unsweetened nondairy milk works in place of the whole milk. The chia seeds do most of the thickening, so the base still sets up after at least 8 hours in the fridge.

What is the most common mistake with overnight oats?

Cutting the soaking time short is the usual problem, since the oats stay chewy and the chia seeds don't gel. Give the bowl a full 8 hours covered in the fridge, then stir it once before layering.