berry chia pudding

Breakfast

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.

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

Directions

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.