Chia Pudding with Granola and Berries
Chia pudding gets topped with clusters of Udi's® Gluten Free Vanilla Granola, plump blueberries and a blueberry jam for a fresh and filling breakfast idea. It's so easy to make and is great for meal prep.
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Ingredients
- 2 cups non-dairy milk
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup chia seeds
- 1/2 cup blueberry jam or compote
- 1 cup Udi's® Gluten Free Vanilla Granola
- 1/2 cup fresh blueberries
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Instructions
- In a medium bowl, combine non-dairy milk, maple syrup, vanilla extract and cinnamon. Whisk to combine.
- Stir the chia seeds into the milk mixture.
- Cover the bowl and place in the refrigerator. Refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, layer blueberry jam, chia pudding, Udi's® Gluten Free Vanilla Granola, and fresh blueberries in a small glass.
- Keep leftovers in a covered container in the refrigerator for up to 4 days.
Nutrition
Calories: 334kcal | Carbohydrates: 56g | Protein: 9g | Fat: 10g | Sodium: 63mg | Potassium: 308mg | Fiber: 10g | Sugar: 26g | Vitamin A: 465IU | Vitamin C: 13mg | Calcium: 323mg | Iron: 3.3mg
