The berry chia pudding is thick and creamy, and tastes especially delicious when layered with yogurt, fruit and granola. (TNS)

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.


1 3/4 cups blackberries, raspberries and/or diced mango (fresh or frozen), divided

1 cup unsweetened almond milk or milk of choice

1/4 cup chia seeds

1 tbsp. pure maple syrup

3/4 tsp. vanilla extract

1/2 cup whole-milk plain Greek yogurt

1/4 cup granola

Puree 1 1/4 cups fruit and milk in a blender or food processor until smooth. Scrape into a medium bowl; mix in chia seeds, syrup and vanilla. Cover and refrigerate for at least 8 hours and up to three days.

Divide the pudding between two bowls, layering each serving with 1/4 cup of the remaining fruit, 1/4 cup yogurt and 2 tablespoons granola.

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