Chia Pudding With Granola And Berries Recipes

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.

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.

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.