{Guest Post: Vegan, What? ~ Blueberry Chia Parfait Recipe}

Today I welcome fellow California vegan Stephanie Williams of Vegan, What? to the blog. Stephanie’s healthy (mostly raw) recipes and brilliant food photography are sure to woo the eyes of all who see (and taste) them! Stephanie and I have met briefly in Los Angeles, where she resides, during one of the many vegan foodie festivals over the last couple years. In addition to creating delicious foodie content, Stephanie also runs a vegan clothing company called Vegan What Apparel. If you’re looking for some fun vegan t-shirt designs (because who doesn’t want to spread the vegan message?) be sure to check out her out!

Welcome Stephanie and thanks so much for sharing your yummy Blueberry Chia Parfait recipe with us today!

xo, Kayle


Okay, I have to admit that before going vegan, I was never really a chia seed fan. Even after being vegan for a few years, I would cringe at the thought of seeing those little seeds in drinks and couldn’t understand how anyone would dare drink such a thing.

Well, it took some time, but I turned over a new leaf and I can proudly say that I love all things Chia! In fact, chia pudding has become one of my favorite go to breakfast meals. It’s simple to make and you can get really creative with different flavors and toppings.

What I love most about chia pudding is that it’s packed full of so many good nutrients. One serving of chia seeds contains: 11 grams of fiber, 4 grams of protein, 5 grams of Omega-3s, and other vitamins and minerals.

For this recipe, I decided to add some blueberries to play around with flavors for the perfect tart and sweet combo. It also adds a nice little antioxidant boost to your meal.

Blueberry Chia Parfait for 2

Course: Breakfast, Dessert, Lunch
Cuisine: American
Servings: 2 people
Prep Time: 6-8 hours
Cook Time: 15 minutes

Ingredients for Bottom Layer:

1/4 cup chia seeds
1 cup non-dairy milk

Ingredients for Top Layer:

1/4 cup chia seeds
1 1/2 tsp blue spirulina
1 cup blueberries
10-12 oz non-dairy yogurt
1 tbsp maple syrup


  1. For the bottom layer, whisk chia ingredients in a bowl until well combined. Place in the fridge overnight or for at least 6 hours.
  2. Blend blueberries, spirulina, blueberries, maple syrup, and yogurt in a high speed blender until creamy. Pour into a bowl, add chia seeds, and let sit for at least 2 hours. Add your top layer to your bottom.
  3. For toppings I added more blueberries, dark chocolate covered chia seeds, and quinoa crispies.

I hope you enjoy this recipe and decide to give Chia Pudding a try for your next breakfast.


Stephanie is a vegan foodie and recipe creator. Her passion for food has evolved into a thriving Instagram page and dessert eBook. Check out her website at VeganWhat.org.