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. Source: EatingWell Magazine, November/December 2018

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • 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.


To make ahead: Refrigerate pudding (Step 1) for up to 3 days.

Nutrition Facts

343 calories; 15.4 g total fat; 2.8 g saturated fat; 8 mg cholesterol; 125 mg sodium. 573 mg potassium; 39.4 g carbohydrates; 14.9 g fiber; 18 g sugar; 13.8 g protein; 479 IU vitamin a iu; 27 mg vitamin c; 59 mcg folate; 513 mg calcium; 3 mg iron; 140 mg magnesium; 6 g added sugar;

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Rating: 4 stars
i didn't have chai seeds so i used hemp seeds fresh blackberries blended fruit w/ a touch of agave vanilla and 1 -2 tbls water to thin added seeds and let set. turned out excellent!!! spooned in bowl and topped w/ yogurt....made another larger batch divided into small containers so i can grab and go for the week... Read More