golden-mylk

CHIA PUDDING PARFAIT

This anti-inflammatory meal features turmeric, coconut milk, and pecans.

Granola is a busy family’s pantry staple. “You can make it in bulk and store it for up to two months,” says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. You’ll get fiber from the oats and healthy fats from the pecans, coconut, and sesame seeds. The cinnamon, vanilla, and maple syrup add a sweetness that kids love. Here, it’s layered with a turmeric-chia pudding and fresh fruit.

Serves 4

Prep time: 15 minutes
Cook time: 45 minutes

This recipe is part of our meal prep series. Click here for full plan.

PECAN-SESAME GRANOLA INGREDIENTS:

  • Non-stick cooking spray
  • 8 cups gluten-free old-fashioned rolled oats
  • 1 cup large-flake unsweetened coconut
  • 1½ cups pecans, roughly chopped
  • ½ cup white sesame seeds
  • 2 teaspoons cinnamon
  • 1½ teaspoons salt
  • 1¼ cups grapeseed oil
  • 1¾ cups maple syrup
  • 1 tablespoon vanilla extract

PARFAIT INGREDIENTS:

  • ½ cup chia pudding
  • 1 fresh peach or nectarine, thinly sliced
  • ¼ cup pecan-sesame granola

Directions

  1. For the granola, preheat oven to 300 degrees. Line two baking sheets with parchment paper. Coat with cooking spray. In a large bowl, mix oats, coconut, pecans, sesame seeds, cinnamon, and salt. Toss with grapeseed oil, followed by maple syrup and vanilla extract. Spread granola onto baking sheets and bake, rotating halfway through and stirring, until golden brown, about 40 to 45 minutes. When cool, store in an airtight container out of direct sunlight, for up to 8 weeks.

  2. For the parfait, layer all ingredients in a glass or portable container.
Photography by Mariliana Arvelo