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.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2018


Recipe Summary

5 mins
8 hrs 5 mins


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; protein 13.8g; carbohydrates 39.4g; dietary fiber 14.9g; sugars 17.6g; fat 15.4g; saturated fat 2.8g; cholesterol 8.3mg; vitamin a iu 479.4IU; vitamin c 27mg; folate 59.1mcg; calcium 512.7mg; iron 3.5mg; magnesium 139.6mg; potassium 572.8mg; sodium 125.2mg; added sugar 6g.

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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