Sunny Anderson makes Sunny's Chia Seed Pudding Parfaits, as seen on The Kitchen, Season 31.
Recipe courtesy of Sunny Anderson

Sunny's Chia Seed Pudding Parfaits

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  • Level: Easy
  • Total: 3 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 2 servings
I got this sweet treat idea from a social media post. I had no idea just how simple it was to bloom chia seeds, and how quickly it happens. In this recipe, I use rich and creamy oat milk. I make this the night before and have it for breakfast, or I decide before dinner that I’d like it as a healthy dessert and make it then, knowing the chia seeds will soak up the liquid and become “pudding” in just a few hours. I often keep chia seed pudding in the refrigerator for up to a week and enjoy it by itself or layered with other tasty ingredients. The pudding is lightly sweetened and has a fun popping texture that will remind you of poppy or pomegranate seeds.


Chia Pudding:

Chocolate Hazelnut and Banana Layer:


  1. For the pudding: In a small bowl, whisk together the chia seeds and honey or agave. Add the oat milk, whisking to break up any clumps. Refrigerate for 3 hours, stirring halfway through. The pudding is ready when the seeds soak up all of the oat milk. It shouldn’t be stiff; it should jiggle a bit. If needed, to slightly loosen for texture, add a splash of oat milk and stir.
  2. For the chocolate hazelnut and banana layer: Using a mini chopper, blend the banana and chocolate hazelnut spread until smooth.
  3. To assemble the parfaits: In a 6- to 8-ounce glass or cup, layer a quarter of the chia seed pudding, half of the blended banana mixture, and another quarter of the chia seed pudding. Garnish with half of the chopped hazelnuts and banana or plantain chips. Repeat with the second serving in another glass or cup. Serve immediately.