Fruit And Granola Chia Pudding Recipes

VANILLA CHIA PUDDING

Steps:

• Combine: Place ingredients in container or bowl and mix well.
• Mix twice: Mix the chia mixture after 5 minutes, then again after 5 minutes, mixing well each time. Mixing the chia seeds is important so they don't fall to the bottom of the container. If not shaken or stirred every now and then, the pudding will not set properly and the seeds will sink to the bottom.
• Keep covered in the refrigerator until set. Will be ready in 3 - 4 hours.
• Makes about 2 1/4 cups
• Spoon into individual bowls or containers, and serve with fresh fruit, granola or whatever your heart desires that sounds good!
• Store: Keep stored in the refrigerator for up to 5 - 6 days. For longer storage, keep in the freezer for up to 2 - 3 months. Let thaw in the refrigerator.
• Serves 4

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.

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.