Chocolate Pumpkin Chia Breakfast Parfait

This fall I have seen pumpkin-spice lattes, pumpkin-spice butter, pumpkin-spice Pringles, pumpkin-spice vodka, pumpkin-spice shower gel, and now…. I have come up with my own pumpkin-infused creation.  Pumpkin chia breakfast parfait.  Maybe not as ground breaking as pumpkin-spice shower gel, but definitely still worth talking about.

As the holiday season rounds the corner, and we are finally coming down from our halloween sugar-spike, this breakfast parfait is the perfect substitute for that stash of halloween candy that you have hidden at your desk to ease the pain of Mondays. And with all of the eating that we are bound to do in the next month and a half, it’s better to master a sweet but healthy recipe now, so that in times of weakness you know where to turn – and I promise, this recipe will not let you down.

This breakfast parfait fits perfectly inside of a small mason jar, which makes it easy to take for breakfast on the road, an afternoon pick-me-up, or to save for a satisfying dessert.  I made this the night before and let it sit overnight so the chia pudding could thicken and so I wouldn’t be rushing to prepare it in the morning.  There are a TON of variations that you could use with this recipe, depending on what fruit or nuts you have on hand and whether or not you enjoy pumpkin or chocolate (but honestly, who doesn’t).

And of course, the recipe has to have some health benefits to boast.  It’s raw, vegan, gluten free, and no sugar added.

2014-11-13 07.58.51

Chocolate Pumpkin Chia Breakfast Parfait

Chia Layer:

  • 2 Tbsp Chia seeds
  • 1/4 cup Almond milk
  • 1/2 Banana
  • 1 tsp Honey

Pumpkin Layer:

  • 1/2 cup Pumpkin puree
  • 2 Tbsp Raw cacao powder (or 100% cocoa powder)
  • 1/2 Banana
  • 1 tsp Honey
  • Cinnamon, nutmeg, cloves


  • Sliced almonds
  • Shredded coconut
  • Dark chocolate
  • Pumpkin spice


  1. Blend 1 tsp honey, 1/2 banana, and almond milk.
  2. Add chia seeds and store in small container until it forms pudding consistency
  3. Blend all ingredients for the pumpkin layer and pour into a second bowl.
  4. Alternate the chia pudding with the pumpkin mixture and layer into mason jar.
  5. Store in refrigerator over night, if making ahead of time.
  6. Sprinkle with coconut, almonds, spices, and shaved dark chocolate.
  7. Devour.

This recipe can also easily be converted into overnight oats by adding 1/4 cup of oats to the chia layer and letting it soak over night. I usually add oats, unless I want a grain-free, lower carb breakfast.  Either way, it’s better than a pumpkin spice latte, and definitely better than pumpkin-spice Pringles.


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