For a make-ahead breakfast with plenty of nutritional heft, look no further than this delicious, thick pudding. It takes advantage of chia’s power to soak up liquid. For variety, replace the blueberries with other berries.
Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).
Yields 2 servingsIngredients
- 1/2 cup milk or unsweetened dairy-free milk of choice
- 1 cup plain or vanilla Greek-style yogurt or dairy-free yogurt of choice
- 1 cup fresh or frozen (thawed) blueberries, more for topping
- 2 teaspoons honey
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 6 tablespoons chia or salba seeds
- 1 cup gluten-free granola, for topping
- 2 tablespoons chopped almonds, other nuts or sunflower seeds, for topping, optional
Directions
1Place milk, yogurt, blueberries, honey, lemon zest, vanilla, cinnamon and salt in a blender container and blend until smooth.
2Divide mixture between 2 wide-mouth jars. Add 3 tablespoons chia seeds to each jar and stir to combine. Seal jars and chill overnight.
3When ready to serve, top each jar with an equal amount of granola, almonds and fresh blueberries.
