Chia Pudding with Berries and Nuts
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.
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
Instructions
- 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.
- 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.