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Blueberry Chia Granola Pudding

Serves 1.


    Blueberry Chia Granola Pudding

    If your mornings are harried, this make-ahead berry good pudding is your ticket to enjoying a lightning-fast meal without sacrificing sound nutrition. When soaked in liquid, the chia forms a gel and provides a pudding-like texture.



    Granola is a delicious, crunchy breakfast option. But some contain alarming amounts of added sugar. Generally, you’re looking for one that delivers no more than 10 g of sugar per 1/2 cup (125 mL) serving, ideally mostly from dried fruits, and has at least 3 g of dietary fibre.


    Blueberry Chia Granola Pudding


    • 1/4 cup (60 mL) milk or plain nondairy milk
    • 1/2 cup (125 mL) plain Greek yogurt
    • 2/3 cup (160 mL) fresh or frozen (thawed) blueberries, plus more for topping
    • 1 Tbsp (15 mL) maple syrup
    • 1/4 tsp (1 mL) cinnamon
    • 1/8 tsp (0.5 mL) almond extract
    • Pinch of salt (optional)
    • 2 Tbsp (30 mL) chia seeds
    • 1/3 cup (80 mL) low-sugar granola
    • 1 Tbsp (15 mL) coconut flakes


    Per serving:

    • calories452
    • protein19g
    • fat12g
      • saturated fat4g
      • trans fat0g
    • carbohydrates71g
      • sugars38g
      • fibre14g
    • sodium79mg



    Place milk, yogurt, blueberries, maple syrup, cinnamon, almond extract, and salt (if using) in blender and blend until smooth. Place mixture in wide-mouth jar, add chia seeds, and stir to combine. Top with granola, coconut flakes, and fresh blueberries. Seal shut again and chill overnight.


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    This recipe is part of the Teeny Eats collection.



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