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Berry Chia Pudding

Chia seeds are a good source of healthy omega-3 fatty acids, plus they have fiber, iron and calcium. Here they're mixed with a fruity base and refrigerated until the chia seeds expand to form a thick, creamy texture similar to tapioca. Pudding for breakfast? We're in.

Active Time
5 mins
Total Time
8 hrs 5 mins
Yield
Serves 2

How to Make It

1. Step
Puree 1 1/4 cups fruit and milk in a blender or food processor until smooth. Scrape into a medium bowl; mix in chia, syrup and vanilla. Cover and refrigerate for at least 8 hours and up to 3 days.
2. Step
Divide the pudding between 2 bowls, layering each serving with 1/4 cup of the remaining fruit, 1/4 cup yogurt and 2 tablespoons granola.

Ingredients

  • 1 ¾ cups blackberries, raspberries and/or diced mango (fresh or frozen), divided
  • 1 cup unsweetened almond milk or milk of choice
  • ¼ cup chia seeds
  • 1 tablespoon pure maple syrup
  • ¾ teaspoon vanilla extract
  • ½ cup whole-milk plain Greek yogurt
  • ¼ cup granola

Tags

Bone HealthEgg FreeHealthy AgingHealthy ImmunityHigh CalciumHigh FiberLow SodiumLow-CalorieSoy-FreeVegetarian

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