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Chia Pudding with Kiwi, Blackberries, Apricots & Pomegranate

There’s nothing better than a healthy grab-and-go breakfast. Filled with protein and omega-3 fatty acids, this Chia Pudding with Kiwi, Blackberries, Apricots & Pomegranate from THE BREAKFAST BIBLE can be easily made the night before and meets your healthy eating criteria. If you’re feeling adventurous, add your favorite fruit juice instead of nut milk for a bright flavor.


Loaded with fiber, protein, and omega-3 fatty acids, chia seeds are among the most nutritious foods you can eat and make a great choice for breakfast. Let them plump in liquid (such as the almond milk here) overnight, then spoon them into bowls and top with fresh fruit in the morning.

Serves 4

1 cup (240 ml) almond milk, coconut milk, or a combination
1⁄4 cup (40 g) chia seeds
2 tbsp pure maple syrup
1 tsp pure vanilla extract
1 cup (150 g) blackberries
2 kiwifruits, peeled and sliced
4 ripe apricots, pitted and cut into wedges
1⁄2 cup (75 g) pomegranate seeds or raspberries
1⁄4 cup (20 g) toasted coconut chips

In a covered container, stir together the almond milk, chia seeds, maple syrup, and vanilla. Cover and refrigerate for at least 4 hours or up to overnight.

Stir the chia mixture and let stand at room temperature until the seeds are plumped, about 10 minutes. Divide the mixture among 4 serving bowls and arrange the blackberries, kiwi, apricots, and pomegranate seeds on top.
Sprinkle evenly with the coconut chips and serve.

Step up your morning brew game with these tips.


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