Need a breakfast makeover? These itty-bitty seeds may be just the thing to jump-start your day.
Fruity Chia Pudding
ACTIVE: 5 min TOTAL: 8 hrs 5 min
TO MAKE AHEAD: Refrigerate pudding (Step 1) for up to 3 days.
Mixed with a fruity base and refrigerated, chia seeds expand to form a thick, creamy texture similar to tapioca. Pudding for breakfast? We’re in.
13/4 cups blackberries, raspberries and/or diced mango (fresh or frozen), divided
1 cup unsweetened almond milk or milk of choice
1/4 cup chia seeds
1 tablespoon pure maple syrup
3/4 teaspoon vanilla extract
1/2 cup whole-milk plain Greek yogurt
1/4 cup granola
1. Puree 11/4 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.
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.
SERVES 2: about 11/3 cups each
CAL 343 / FAT 15G (SAT 3G) / CHOL 8MG / CARBS 39G / TOTAL SUGARS 18G (ADDED 6G) / PROTEIN 14G / FIBER 14G / SODIUM 125MG / POTASSIUM 573MG.
Chia seeds are packed with fiber, a nutrient Americans often fall short on. Just 2 tablespoons provides a whopping 9 grams of fiber.