Chia Pudding With Berries Recipes
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 and refrigerated until the chia seeds expand to form a thick, creamy texture similar to tapioca. Pudding for breakfast? We're in.
Provided by Carolyn Malcoun
Categories Healthy Chia Seed Recipes
Time 8h5m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 39.4 g, Cholesterol 8.3 mg, Fat 15.4 g, Fiber 14.9 g, Protein 13.8 g, SaturatedFat 2.8 g, Sodium 125.2 mg, Sugar 17.6 g
VERY BERRY CHIA PUDDING
Better stock up on those chia seeds cause you're going to love this Very Berry Chia Pudding. Made with a triple berry punch, this healthy snack or breakfast recipe is full of protein and fiber to keep you full for hours.
Provided by Davida Lederle
Time 8h
Number Of Ingredients 7
Steps:
- Mix together all ingredients in a large bowl or mason jar. If using a bowl transfer to a large container or mason jar once mixed.
- Store in the refrigerator overnight or for at least 8 hours.
- Serve cold.
CHIA PUDDING WITH BERRIES
Chia Pudding is filled with protein, fiber and healthy fats that will keep you feeling full for hours! It's the perfect breakfast a healthy snack. You simply mix all of the ingredients together in a bowl and refrigerate. When you wake up in the morning, you'll have a delicious and nutritious breakfast waiting for you! This recipe is for 1 serving, I make 3 at a time.
Provided by jimf57
Categories Breakfast
Time 4h35m
Yield 1 Serving, 1 serving(s)
Number Of Ingredients 7
Steps:
- In a 2 cup container, mix all ingredients.
- Cover, then refrigerate.
- After 30 - 45 minutes, gently stir to mix well and break up any clumping seeds.
- Cover and refrigerate.
- Pudding will be ready after an additional 4 hours.
- Top with a few berries and searve.
Nutrition Facts : Calories 6.8, Sodium 290.9, Carbohydrate 0.4, Sugar 0.3
CHIA PUDDING WITH BERRIES AND POPPED AMARANTH
Based on flavors from the Ohlone tribe, this simple pudding doubles as both breakfast and dessert, and gets its silky texture from chia seeds. Though optional, the wild manzanita berries that grow abundantly throughout California make a wonderful addition to this dish. When the berries are ripe, they turn a burned-red hue and become slightly sticky. The flavor is often likened to sour apple, which adds a nice tang when crushed with milder mixed berries, though any combination of mixed berries lends plenty of acidity. Toasted amaranth seeds gives it all a nutty crunch.
Provided by Sean Sherman
Categories breakfast, easy, snack, custards and puddings, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a lidded quart container, vigorously whisk together the 1 1/2 cups almond milk, chia seeds, agave and salt. (This ensures the chia seeds are evenly hydrated.) Let the mixture soak in the refrigerator at least 1 hour and up to overnight, so it develops a rich, creamy texture that is similar to that of rice pudding. If the mixture becomes too thick, whisk in more almond milk.
- While the pudding soaks, heat a small skillet over medium-high. Add the amaranth and cook, shaking the skillet, until the amaranth begins to smell toasty and about half of the seeds have popped, 1 to 2 minutes. Transfer the amaranth to a plate to cool to room temperature. (Popped amaranth can be prepared up to 3 days ahead and stored in a lidded container in a cool, dark place.)
- To serve, whisk the pudding to incorporate any liquid on top and break up the chia seeds, then spoon pudding into bowls. Top with the berries, popped amaranth and mint sprigs.
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