Make-Ahead Chia Pudding Parfaits + Cookbook Review
These make-ahead chia pudding parfaits reminded me of something basic- I love fruit! I don’t buy it nearly as often as I should, in part because I really enjoy cooking and fruit is often eaten raw (I’d be a terrible raw vegan). But the chia pudding, topped with a whole cup of fruit, and then a smatter of homemade granola is such a perfect combination, the five portions this makes quickly disappeared. And more were made, and those two disappeared. This recipe is just one from nearly 150 recipes in “The College Vegan Cookbook” by Heather Nicholds. The whole book is filled with practical, affordable, and delicious recipes- perfect for anyone in college, but also for anyone searching for more great vegan staples.
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How to be Vegan in College
I wasn’t vegan in college. I became a vegetarian at the age of 5, but I didn’t switch to a vegan diet until right after I graduated college, and there was a reason for that. Veganism had always intimidated me a little, and most of my meals were reliant on cheese. While I knew that veganism was something I ultimately wanted to practice, I couldn’t bring myself to take on the adjustment of learning to make vegan meals. My days were already filled with classes, studying, internships, working in labs, and socializing, and taking on another thing just seemed like too much. In a dorm or small apartment, going from a cheese quesadilla to sprouting mung beans for a buddha bowl seemed like too much.
The College Vegan Cookbook sure would have helped me out, and saved a lot of dairy cows. Not a sprouted mung bean in sight! Instead the book is filled with delicious, wholesome vegan meals that don’t take forever. And since not all college students (me) are prepared to set up and organize their own kitchen, and don’t know what they should be eating (apparently pizza and beer aren’t ideal), the book starts with a few pointers. The College Vegan Cookbook goes over how to get key nutrients on a vegan diet (protein, B12, calcium, etc.), why it’s important to be vegan, and good kitchen tools to have. It also covers what you might want in a stocked pantry, and how to meal plan.
The College Vegan Cookbook Chapters
The book is divided into 8 chapters.
- Chapter 1: The College Ready Vegan. This chapter contains a lot of the introductory and background information to help any vegan survive college.
- Chapter 2: Breakfast. This chapter is filled with delicious ways to start the day! Recipes include the make-ahead chia pudding parfaits (recipe below!), breakfast burritos, and peanut butter chocolate chip granola.
- Chapter 3: Soups and Stews. Warm up your evening by putting one of these simple soups or stews on to simmer. The College Vegan Cookbook includes classics like Minestrone, Italian Wedding Soup, and a Ramen Noodle Bowl (simple or fully loaded!)
- Chapter 4: Sandwiches and Salads. This chapter has “lunch” written all over it, with recipes like these delicious looking avocado boats!
- Chapter 5: Snacks and Sides. I love to snack, and The College Vegan Cookbook has seveal great options, including 5-Ingredient Granola Bars and Sliding Scale Nachos!
- Chapter 6: Main Courses. This chapter gets to the heart of eating- the main course. From Spaghetti Bolognaise to a Buddha Bowl, you’re sure to be well fed.
- Chapter 7: Dessert. Because who can really study before some dessert? I know I learn a lot better with a cookie. In this chapter you can find recipes like banana bread, a brownie mug cake, chocolate chip cookies, and pumpkin spice cookies.
- Chapter 8: Staples, Sauces, and Dressings. Everyone needs a few good staples to fall back on. Things like salad dressing, pasta sauces, and cake icing. There’s even a great recipe for easy oat milk!
In addition, The College Vegan Cookbook uses several tags to help you find the right recipes for you. If you’re avoiding soy, nuts, or gluten, keep your eye out for recipes marked “Allergy Friendly“. No stove? Look for the “No Cook” recipes. If you have hungry roommates keep your eye out for the “Good for Sharing” marker. Recipes can also be “Dorm Room Friendly”, “One Pot” or “Save for Later”.
Making Chia Pudding Parfaits
The recipe I chose to share with you is these Make-Ahead Chia Pudding Parfaits- they actually weren’t the first recipe I planned to share, but after making them I really had to. They’re delicious, and so simple! Make them up Sunday night, and you’ll have breakfast all week- but maybe put them at the back of the fridge, because if a hungry roommate sees them you might not have breakfast the next morning. This happened to me.
Looking for breakfast options? Try one of these:
- Vegan White Chocolate Granola with Wild Blueberries
- Vegan Rye Flour Muffins with Raisins
- Pinole Pancakes with Blueberry Maple Syrup
- Vegan Brown Rice Congee (Savory Rice Porridge) with Jackfruit and Mushrooms
- Almond, Oat and Apple Cookies (Vegan)
Make-Ahead Chia Pudding Parfaits
Reprinted with permission from the publisher, Callisto Media.
These breakfast cups make for a nourishing, balanced breakfast. Just mix them up at least 2 hours ahead to allow time for the pudding to set and chill. If you make them on a Sunday evening, you’ll be set for the coming week. Add ½ teaspoon matcha green tea powder to each chia pudding cup for a morning energy, brain, and metabolism boost
Ingredients
- 2 ½ cups nondairy milk
- 5 tablespoons chia seeds
- 5 teaspoons sugar or maple syrup (optional)
- 5 cups berries or other fruit, cut into bite-size pieces
- 2 ½ cups granola (I used my 4-Ingredient Banana Granola)
Instructions
- In each of 5 single-serving jars or containers, combine ½ cup milk, 1 tablespoon chia seeds, and 1 teaspoon sugar (if using). Stir to combine.
- Layer 1 cup of fruit on top of each, followed by ½ cup granola. Refrigerate for at least 2 hours. Grab it and go. Each parfait will keep for up to 5 days.
Notes
Per Serving Calories: 551; Protein: 11g; Total fat: 27g; Saturated fat: 11g; Carbohydrates: 75g; Fiber: 19g; Cost: $2.16
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