Recipe

Berry Chia
Pudding

berry chia pudding

Pudding for Breakfast? You Bet!

Get 513 mg of calcium when you dig your spoon into this Berry Chia Pudding. This recipe only takes a few active minutes to whip up and saves you time later — the pudding can be kept in the fridge for up to three days. While the mixture chills in the fridge, the chia seeds soak up liquid and take on the pudding texture you can enjoy layered with Greek yogurt.

513 mg Ca Calcium

Ingredients | Serves 2

1 cup unsweetened almond milk or milk of choice

1 tablespoon pure maple syrup

1 ¾ cups blackberries, raspberries and/or diced mango (fresh or frozen), divided

¼ cup chia seeds

¾ teaspoon vanilla extract

½ cup whole-milk plain Greek yogurt

¼ cup granola

1 ¾ cups blackberries, raspberries and/or diced mango (fresh or frozen), divided

¼ cup chia seeds

¾ teaspoon vanilla extract

½ cup whole-milk plain Greek yogurt

¼ cup granola


Preparation

Active Time 5 m
Total Time 8 h 5 m

STEP 1

STEP 1

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.

STEP 2

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.

STEP 2

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.


Nutrition Per Serving

Calories 343
Total Fat 15 g
Saturated Fat 3 g
Cholesterol 8 mg
Calories 343
Total Fat 15 g
Saturated Fat 3 g
Cholesterol 8 mg
Carbohydrates 39 g
Fiber 15 g
Total Sugars 18 g
Added Sugars 6 g
Protein 14 g
Sodium 125 mg
Potassium 573 mg
Folate 59 mcg
Carbohydrates 39 g
Fiber 15 g
Total Sugars 18 g
Added Sugars 6 g
Protein 14 g
Sodium 125 mg
Potassium 573 mg
Folate 59 mcg

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