One of my favorite things about summer is fresh berries. They’re so flavorful this time of year.
On Sundays, I like to whip up a batch of chia pudding so that I have healthy snacks throughout the week.
Because it’s summer and I’m obsessed with berries, I added strawberries, blueberries and raspberries to my usual chia pudding recipe, and the result was this beautifully colored, delicious tasting summery chia pudding.
I used frozen berries in the chia pudding because I blended it all together, and I topped the chia pudding with fresh berries.
Chia seeds are a great source of omega-3 fatty acids, protein, fiber and calcium. I put chia seeds in my morning oats, in overnight oats, in smoothies and in my protein pancakes. You can also add them to muffins, breads or cookies when you are baking.
When chia seeds soak in a liquid, they expand forming a gel that is said to help keep you feeling full longer. (Source) If you have food texture issues, blending your chia pudding before letting it set will definitely help!
Berry Chia Pudding
3/4 cup coconut milk (from a can)
3/4 cup unsweetened almond milk
1/4 cup pure maple syrup
1/4 cup chia seeds
1 cup frozen mixed berries
In a blender, combine the coconut milk, almond milk, maple syrup, chia seeds and frozen berries.
Pour mixture into glass jars or containers, and refrigerate overnight.
Top with fresh berries, and other desired toppings (almond butter, unsweetened coconut, hemp seeds, cacao nibs, etc.)
What is one of your favorite summer foods?
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