Chia Pudding with Kiwi, Blackberries, Apricots & Pomegranate

Kate McMillan is chef and owner of an eponymous catering company and is an instructor at Tante Marie’s Cooking School in San Francisco. Kate has worked as an event planner for Vogue and Glamour magazines. She lives in the San Francisco Bay Area with her husband and three young daughters. She has written 10 cookbooks for Williams-Sonoma, including five titles in the “What’s for Dinner” series and several in the “Of the Day” series.

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.

The  Breakfast Bible

The Breakfast Bible

by Kate McMillan

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  • Get The  Breakfast Bible
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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.

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