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Chocolate Raspberry Parfait

4 Servings, Each Counts as: 4 Life Proteins, 4 Life Carbs, 5 Life Fats


Ingredients
For the Jam: 
10 oz frozen raspberries 
2 tbsp chia seeds
2 tbsp maple syrup 
1 tsp vanilla extract 
For the Oats: 
1 cup rolled oats
1/3 cup chia seeds 
2 tbsp maple syrup 
2 tbsp cocoa powder
2 1/2 cups almond milk 

Directions
1. For the Jam: Add the frozen raspberries, chia seeds, and maple syrup into a medium pot. Stir to combine. Cook uncovered over medium heat, stirring frequently, for about 7 to 9 minutes, until the raspberries break down. Remove from heat and stir in the vanilla, and maple syrup. Allow the jam to cool on the counter, uncovered, for about a half-hour before covering and chilling in the fridge.
2. For the Oats: In a large container with a lid, whisk together the oats, chia seeds, maple syrup, and cocoa powder until combined. Add the milk, and whisk until no clumps of cocoa powder remain. Secure lid and let it sit on the counter powder until combined. Add the milk, and whisk until no clumps of cocoa powder remain. Secure lid and let it sit on the counter for 2 to 3 minutes. After sitting briefly, shake the mixture (or stir) again to combine. This just helps prevent the chia seeds from clumping up. Chill in the fridge for a couple of hours, or overnight.
3. When the jam and oats are ready, layer them into jars or bowls along with fresh raspberries and nuts (optional). Take make sweeter top with a spoon of vanilla yogurt. 

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