On a trip to Las Vegas a while ago, We stopped in Giada’s De Laurentiis’s little bistro, Giada’s Pronto.  We were looking for something To Grab And Go.  The Hubby opted for a breakfast sandwich and I wanted something lighter.  I settled on her Chia Seed Parfait.  This is very similar to a recipe from one of her books and a recipe I used frequently, with my own twists, to keep on hand in the fridge for a healthy breakfast or quick little pickle up snack. Also, I have taken this over to friends for a birthday treat.  It makes 4 custard dish servings.  Add your favorite fruit on top.  My Fav would be blueberries, raspberries or Blackberries  In Giada’s Pronto, her’s is topped with Raspberries and a little Granola (Not being a granola fan as a topping-I like granola served in a bowl with milk) & walnuts. The recipe calls for time to let the Pudding set before serving so allow for enough time for that if planning to serve for a special occasion.   


-1 cup vanilla unsweetened Almond milk, or your preferred milk, I have used cow’s milk too.

-1 cup plain strained (some call it Greek) Yogurt

-2 1/2 Tablespoons pure maple syrup for mixing & 4 teaspoons for garnish

-1 teaspoon pure vanilla extract

-1/8 teaspoon course sea salt

-1/4 cup chia seeds

-1 pint (total) blueberries or blackberries or your favorite fruit        combination

-1/4 cup fine chopped walnuts

Chia Seed Pudding, prior to adding the fresh fruit on top, next to my Coconut Banana Orange Cake.


1.  Whisk together in a mixing bowl, almond milk, strained yogurt, 2 Tablespoons maple syrup, vanilla, sea salt, until blended.  Add the Chia Seeds and let sit in the fridge, covered for about 30 minutes.  Stir to combine the chia seeds that may have settled.  Re-cover and refrigerate over night or at least 8 hours. 

2.  After mixture has set over night or at least 8 hours, blend in a separate bowl, blend washed berries/fruit with 4 teaspoons maple syrup.  Add and mix in the walnuts.  

3.  Spoon the mixture into custard dishes or your favorite individual serving dishes.  Spoon the berry/walnut mixture on top.  Keep in fridge until ready to serve.  

Almonds or pecans could be substituted for the walnuts…Enjoy!

Author, Mary Yana Burau 🫐