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
Refrigerated until the chia seeds expand to form a thick, creamy texture similar to tapioca. Pudding for breakfast? We're in.
– 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 seed
Ingredient
– 1 tablespoon pure maple syrup
– ¾ teaspoon vanilla extract
– ½ cup whole-milk plain Greek yogurt
– ¼ cup granola
Puree 1 1/4 cups fruit and milk in a blender or food processor until smooth.
Direction
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.
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