Recipe
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.
Ingredients | Serves 2
cups blackberries, raspberries and/or diced mango (fresh or frozen), divided
cup unsweetened almond milk or milk of choice
cup chia seeds
tablespoon pure maple syrup
teaspoon vanilla extract
cup whole-milk plain Greek yogurt
cup granola
cup chia seeds
tablespoon pure maple syrup
teaspoon vanilla extract
cup whole-milk plain Greek yogurt
cup granola
Preparation
STEP 1
STEP 1
Puree 1¼ 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 ¼ cup of the remaining fruit, ¼ cup yogurt, and 2 tablespoons granola.
STEP 2
Divide the pudding between 2 bowls, layering each serving with ¼ cup of the remaining fruit, ¼ cup yogurt, and 2 tablespoons granola.
Nutrition Per Serving
| Calories | 343 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 8 mg |
| Carbohydrates | 39 g |
| 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 |
| Iron | 3 mg |
| Folate | 59 mcg |
| Vitamin A | 479 IU |
| Vitamin C | 27 mg |
| Fiber | 15 g |
| Total Sugars | 18 g |
| Added Sugars | 6 g |
| Protein | 14 g |
| Sodium | 125 mg |
| Potassium | 573 mg |
| Iron | 3 mg |
| Folate | 59 mcg |
| Vitamin A | 479 IU |
| Vitamin C | 27 mg |
