Peanut butter and raspberry jam chia parfait



15 min


15 min



* PLUS 2 hours chilling time
Peanut butter and raspberry jam chia parfait

Photo, Erik Putz.

A make-ahead breakfast that's easy to grab when you're in a hurry and need to run out the door. Packed with protein and fresh fruit, this chia parfait is a great way to start the day.


  • 2 170-g containers raspberries
  • 2 tbsp chia seeds , preferably white
  • 1 1/2 tbsp honey


  • 2 cups vanilla yogurt
  • 1/2 cup creamy peanut butter
  • 3 tbsp chopped pistachios
  • peeled and chopped kiwi , optional


  • Raspberry Chia Jam: Set 1/2 cup raspberries aside, then mash remaining in a medium bowl with a potato masher. Stir in chia seeds and honey. Refrigerate until mixture thickens, at least 2 hr.
  • Parfait: Whisk yogurt with peanut butter in a medium bowl until smooth.
  • LAYER 2 tsp chia mixture with heaping 1/4 cup peanut butter yogurt, twice, in each of four 1-cup Mason jars. Top each with 1/2 tsp chia mixture, then reserved raspberries, pistachios and kiwi. Cover and refrigerate up to 5 days.

Nutrition (per serving)

  • Calories
  • 461,
  • Protein
  • 16 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 27 g,
  • Fibre
  • 10 g,
  • Sodium
  • 205 mg.
  • Excellent source of
  • Folate

Kitchen Tip: We tested with white and black chia seeds and found that white chia absorbs liquid more easily.