Kiwi Mango Chia Pudding Parfaits + Stovetop Cashew Granola (Vegan + GF)

I’ve discovered that it’s pretty hard to mess up any recipe revolving around fruit and granola.

In the past I’ve made chia pudding a few times but, moment of complete honesty here, the texture isn’t for everyone. Hey, but I’ve got good news if you feel the same way about it, you can blend it up like magic into a super creamy smooth pudding that you’d never guess was dairy free! When I did this I got two thumbs up from everyone, so to blend or not to blend is totally up to you.

All right, the texture of chia pudding may or may not be your thing, but Stovetop granola you guys, it’s my new favorite thing….in the world……like ever!!!! Fine, so I’ll probably have a new favorite thing in about 5.9 seconds, but still this stuff is life-changing in a big, big way.See, I love making homemade granola and it’s so easy too, but for some reason whenever I think about doing it I never seem to feel like turning on the oven and dirtying dishes just for granola because it’s so simple. I don’t even know why either, isn’t that dumb?

I mean, we’re talking about me here, a girl who’s been known to heat the whole oven for only one clove of roasted garlic or dirty every dish in the kitchen for a single meal, so why I rarely make granola doesn’t make any sense. Whatever the case though, this stove-top granola solves it all because it’s fast, simple, and only uses one pan! Can I get a round of applause for this? YES!

These parfaits are a great breakfast to have ready when you’re crunched for time. They also make great snacks for any time you want them or eat them for a healthy dessert that you’ll feel good about afterwards. Bottom line, it doesn’t matter when you want to eat these, you’ve just got to try them!

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Kiwi Mango Chia Pudding Parfaits + Stovetop Cashew Granola (Vegan + GF)

Just say no to boring breakfasts and try these fun and fruity parfaits!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

Chia Pudding:

• 1/2 cup chia seeds
• 1/2 cup full-fat coconut milk
• 1/2 cup raw turbinado sugar
• 2 cups almond milk or dairy milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Stovetop Granola:

• 2 1/2 tablespoons coconut oil or butter
• 1 1/2 cups rolled oats
• 1/4 cup whole cashews
• 3 tablespoons unsweetened shredded coconut
• 1 tablespoon maple syrup or honey
• 2 tablespoons raw turbinado sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 2 large mangos peeled and cubed
• 4 medium kiwi fruits peeled and sliced

Instructions

Chia Pudding:

1. Stir together the coconut milk, almond milk, and sugar until sugar is dissolved. Add remaining ingredients and mix well, then pour into a container with air-tight lid and refrigerate for at least 4 hours to let it thicken. You should be able to store it for up to 3 days.
2. If you prefer the texture of a smooth pudding you can blend the it in a food processor or blender until smooth and creamy. This can be done either before or after the chill time, but I find it's creamier when blended after it's been allowed to thicken.

Stovetop Granola:

1. Melt the oil in a small to medium skillet over low heat and add the oats, coconut, and cashews. Stir constantly for 3 to 4 minutes until toasted and fragrant. Stir the syrup, sugar, water, vanilla, salt together in a small glass and pour over granola. Sprinkle with cinnamon and ginger and continue stirring until the sugars are starting to candy and the granola is very dry, about 5 minutes (watch carefully at this point not to let the sugar burn.) As soon as it's crisped and brown, remove pan from heat and allow the granola to cool in the pan for at least 30 mintutes.
2. Once cooled you'll have a skillet shaped granola bar that's stuck to the pan (don't worry though!) Now you're going to place the pan back over the heat for just a moment to loosen the granola and it should come out in one piece. Place your giant round granola bar on a large cutting board and chop into small chunks (Alternatively you can put in a ziplock bag and break it up with a hammer or meat tenderizer).

Parfaits:

1. Once the chia pudding is thick and chilled it's time to layer the parfaits. Cut up your fruit and grab 4 large glasses or jars of your choice. Fill the jars with alternating layers of pudding, granola, and fruit in any order you'd like until full. Serve immediately or store in fridge for a quick breakfast or snack for up to 24 hours (I've actually left them as long as 48 and they were still good.)