Peanut butter and raspberry jam chia parfait

Prep 15 min
Total 15 min
Plus 2 hours chilling time
Serves 4



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

Raspberry chia jam

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.

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


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

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