The secret to making your own swoon-worthy ombre chia pudding

From unicorn lattes to crystal-infused cocktails, the wellness scene is seriously buzzing with beautiful, good-for-you blends that will supercharge your health while racking up the double taps on Insta. And no one’s mastered the art of a gorgeous parfait quite like stylist and blogger Alison Wu, whose Instagram is a rainbow of breakfast inspiration.

Fortunately, she says you don’t need professional food styling training to perfect the look (or flavor). The key she says, is in the planning. “You have to think about the way you’re layering it,” she explains. For ombre smoothies, puddings, and parfaits, there are plenty of powerful superfoods that will do the dirty (er, colorful) work for you—think acai, beet root, or spirulina powder.

For ombre smoothies, puddings, and parfaits, there are plenty of powerful superfoods that will do the dirty (er, colorful) work for you.

Once you get your colors right, you’ll then want to make sure that each layer isn’t too runny. “Keep the consistency thick, putting the heaviest layer on the bottom,” advises Wu. (Pro tip: adding chia helps bulk up a thin base.)

Then comes the final, finishing touch: “Use a spoon to do all the layering before topping with frozen berries, coconut chips, or flower petals,” she says. And just like that, you’ve created a beautiful ombre breakfast that’s almost too pretty to eat.

Scroll down for Alison Wu’s rich blue ombré chia parfait.

Blue Ombré Chia Parfait

Yields 2 Servings

Ingredients
3 cups unsweetened almond milk2/3 cup chia seeds1/2 cup dried shredded coconut2 tsp raw honey, or any natural sweetener (optional)1 tsp ashwagandha1 tsp vanilla extract1 1/2 tsp spirulina1/2 cup of your favorite yogurtFresh or frozen black or blueberries and dried shredded coconut (for garnish)

1. In a medium-sized bowl, preferably one with a resealable lid, whisk together almond milk, chia seeds, shredded coconut, honey, ashwagandha, and vanilla for three minutes. Allow to chill in the refrigerator overnight (or for at least two hours).

2. Separate the chia pudding into four small bowls. For the lightest layer, add just a sprinkling of spirulina, then whisk with a fork until well-combined. Continue this process with each of the separate bowls of chia pudding, adding more spirulina as you go. You may need to adjust the amount of spirulina powder to achieve desired color gradient.

3. In two tall clear glasses, spoon two-inch layers of chia pudding from darkest to lightest until the glass is almost full. Use yogurt to fill out the white top layer. Garnish with berries and a sprinkling of dried coconut. Enjoy!

Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. You can find more mouthwatering must-try ideas from the Recipe of the Week archive.

If you want more of a kick with your smoothie, try this coffee avocado blend. And if you’re wondering what the ashwagandha in this recipe is for, here’s everything you need to know.