Food & Cooking Recipes Breakfast & Brunch Recipes Bircher Chia Parfait Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on May 24, 2021 Rate PRINT Share Close Photo: Nico Schinco Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings: 4 Put a little work in the night before, and wake up to this delicious and nutritious breakfast treat the next day. Juicy mangos and tart raspberries add a burst of freshness to the filling foundation of oats and chia seeds. Ingredients ¾ cup old-fashioned rolled oats 3 tablespoons chia seeds 1 ¼ cups whole milk (or unsweetened nondairy milk) 1 ½ teaspoons pure maple syrup, plus more for serving Pinch of ground cinnamon ¾ cup vanilla Greek yogurt 1 cup chopped mango ¼ cup fresh raspberries ¼ cup chopped toasted almonds Directions In a medium bowl, stir together oats, chia seeds, milk, maple syrup, and cinnamon. Cover and refrigerate until thickened, at least 8 hours and up to 3 days. To serve, layer oat mixture, yogurt, mango, raspberries, and almonds into glass cups or jars. Top with more syrup, if desired. Serve immediately or cover and refrigerate for up to 1 day. Cook's Notes You can replace the rolled oats with unsweetened muesli cereal, or add dried fruit and additional nuts to the oat-and-chia base. You can also use plain or coconut yogurt—just whisk in a scant splash of pure vanilla extract. Originally appeared: Martha Stewart Living, June 2021 Rate It PRINT