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.

Prep/Cook Time: 8 Hours 5 Minutes, Servings: 2

Ingredients

• 1¾ 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

Directions

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.
2. Divide the pudding between 2 bowls, layering each serving with ¼ cup of the remaining fruit, ¼ cup yogurt and 2 tablespoons granola.

Nutritional Information

Per Serving: 343 Calories, 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, Calcium: 513 mg

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