Vegan Chia cereal with toasted coconut and peach compote
Coconut milk chia cereal mixed with maple syrup then topped with grilled cinnamon peaches, toasted coconut and banana slices. Beautiful and delicious!
Ingredients
Chia Cereal
- 1/2 cup chia seeds
- 3 cups coconut milk (or any dairy free milk)
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- pinch sea salt
- toasted coconut for topping
Peach Compote
- 1 tbsp coconut oil
- 2 large peaches, chopped
- 1/2 tsp vanilla extract
- pinch cinnamon
- pinch sea salt
Instructions
Prep the Chia Cereal
- Toss all of the ingredients for the chia cereal except the toasted coconut into a large air tight container and mix until all incorporated. Make sure you choose a container large enough so the chia cereal can expand.
- Store in the refrigerator for 6 hours up to overnight.
Peach Compote
- Melt coconut oil in a pan over medium heat.
- Mix in peaches and bake until softened, about 3-5 minutes. Add in the vanilla. It will start to bubble quickly because of the alcohol content. Cook down another 3 minutes.
- Stir in cinnamon and salt. Set aside
To assemble the chia parfaits
- Add chia cereal to a large bowl or layer in a mason jar. Alternate with toppings. I add sliced bananas, peach compote and toasted coconut flakes. Serve and enjoy!
Notes
NOTES: Not a coconut fan? Swap out the coconut milk with almond milk for the chia cereal. Use granola instead of toasted coconut for that crunch on top.
Nutrition
Calories: 515kcal | Carbohydrates: 24g | Protein: 7g | Fat: 46g | Saturated Fat: 36g | Trans Fat: 1g | Sodium: 27mg | Potassium: 497mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 7mg