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    Home / Recipes / Main Dishes

    Gingered Apricot & Almond Chia Breakfast Parfait

    Posted On Oct 1, 2013 · Updated On Jan 10, 2019

    Gingered Apricot & Almond Chia Breakfast Parfait

    Start the day with a (superfood) bang.

    Dairy FreeMain DishesRecipes & Techniques by Cooks We LoveVegan

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    This Gingered Apricot & Almond Chia Breakfast Parfait is as delicious as dessert - but with a superfood kick and no sugar crash. Mornings made delish.

    Article Courtesy:  Mary Fran Wiley, Frannycakes

    I am the opposite of a morning person and I have the Starbucks habit to prove it. They say breakfast is the most important meal of the day. That you should eat breakfast like a king, lunch like a prince and dinner like a pauper.

    And we all know my penchant for fruity pebbles. And gluten-free doughnuts. And Iced Dirty Soy Chais (my favorite barista calls it a dirty hippie). And, while I don’t suffer from sad desk lunches, I definitely eat sad desk breakfast. A bowl of cereal or granola at my desk while I try to get through my second (or third) cup of coffee.

    Those might be some terrible morning habits. Talk about a double crash at 10am. You can do better than that. I can do better than that. Let’s make a pact. Real breakfast.

    But we can pretend that it is something else. Like a parfait. A superfood power parfait. I think I could definitely live like this. Plus, the chia seeds give me omega-3s. The ginger is anti-inflammatory. Healthy fats in the almonds help fuel your brain.

    Here’s to (almost) dessert for breakfast. And for getting the morning started right.

    Gingered Apricot & Almond Chia Breakfast Parfait

    Mary Fran Wiley
    No ratings yet
    Print Recipe
    Prep Time 2 hours hrs 5 minutes mins
    Course Breakfast
    Cuisine American
    Servings 2 servings

    Ingredients
      

    • 1 cup unsweetened almond milk
    • 2 tablespoons almond butter
    • 1½ tablespoons agave nectar
    • ⅛ teaspoon fresh ground ginger
    • pinch of salt
    • 3 tablespoons chia seeds
    • 35 grams (¼ cup) chopped, dried apricots
    • A handful of dried apricots and roughly chopped or slivered almonds to garnish

    Instructions
     

    • Whisk together the almond milk, almond butter, agave, ginger and salt so that it is smooth.
    • Stir in the chia seeds and dried apricots. Chill for about 2 hours, shaking every half hour or so to make sure the chia seeds don’t clump together.
    • Top with dried apricots and almonds to serve.
    Keyword gluten-free, parfait

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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