Chia Pudding With Granola And Berries Recipes

FRUIT AND GRANOLA CHIA PUDDING

Steps:

• In medium glass bowl or 1-quart glass jar, mix kefir and chia seed with whisk. Cover and refrigerate at least 1 hour or overnight to thicken.
• Before serving, stir kefir mixture. Divide mixture into 4 individual serving bowls. Top each with granola, blueberries and raspberries. Drizzle with maple syrup for added sweetness.

BERRY CHIA PUDDING

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.

CHIA PUDDING WITH GRANOLA AND BERRIES

Steps:

• In a medium mixing bowl, whisk together the coconut milk, agave, vanilla, and salt until smooth.
• Add the chia seeds and mix well.
• Cover the bowl with a lid or plastic wrap. Refrigerate the pudding for 2 hours, stirring once about halfway through the refrigeration time.
• Stir the pudding well, then scoop into bowls and top with granola, fresh fruit and berries.
• Preheat the oven to 300F degrees.
• In a large mixing bowl, combine the oats, sunflower seeds, ground flaxseed, almonds, and cinnamon. Set aside.
• In medium mixing bowl, whisk together the maple syrup, brown sugar, oil, agave, and vanilla. Pour the wet mixture over the oat mixture; stir well.
• Scoop the granola onto a large greased cookie sheet and gently spread out into a thin layer (do not press down).
• Bake the granola at 300F for 18 minutes until golden brown, but not too dark around the edges.
• Allow the granola to cool on the baking sheet until room temperature. Break the granola into bite-sized pieces.
• Store the granola at room temperature in an airtight container for up to 5 days.

HAZELNUT GRANOLA AND CHIA PUDDING BOWLS

Steps:

• Granola and chia pudding:
• Preheat oven to 300°F. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.
• Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined, about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking sheet and sprinkle with sea salt.
• Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and crisp, 8-10 minutes. Remove from oven and stir again. Let cool on baking sheet.
• Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit 5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You'll have enough granola and chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding in a smoothie!).
• Assembly:
• Mix together yogurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with 1/4 cup granola, 1/4 cup chia pudding, and 1 Tbsp. jam. Sprinkle with more chia seeds if desired.
• Do Ahead
• Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.