If your mornings are harried, this make-ahead berry good pudding is your ticket to enjoying a lightning-fast meal without sacrificing sound nutrition. When soaked in liquid, the chia forms a gel and provides a pudding-like texture.
Tip
Granola is a delicious, crunchy breakfast option. But some contain alarming amounts of added sugar. Generally, you’re looking for one that delivers no more than 10 g of sugar per 1/2 cup (125 mL) serving, ideally mostly from dried fruits, and has at least 3 g of dietary fibre.
Blueberry Chia Granola Pudding
Ingredients
- 1/4 cup (60 mL) milk or plain nondairy milk
- 1/2 cup (125 mL) plain Greek yogurt
- 2/3 cup (160 mL) fresh or frozen (thawed) blueberries, plus more for topping
- 1 Tbsp (15 mL) maple syrup
- 1/4 tsp (1 mL) cinnamon
- 1/8 tsp (0.5 mL) almond extract
- Pinch of salt (optional)
- 2 Tbsp (30 mL) chia seeds
- 1/3 cup (80 mL) low-sugar granola
- 1 Tbsp (15 mL) coconut flakes
Nutrition
Per serving:
- calories452
- protein19g
- fat12g
- saturated fat4g
- trans fat0g
- carbohydrates71g
- sugars38g
- fibre14g
- sodium79mg
Directions
01
Place milk, yogurt, blueberries, maple syrup, cinnamon, almond extract, and salt (if using) in blender and blend until smooth. Place mixture in wide-mouth jar, add chia seeds, and stir to combine. Top with granola, coconut flakes, and fresh blueberries. Seal shut again and chill overnight.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
