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Granola Raspberry Chia Pudding

Serves 2.

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    Tangy and deliciously thick with a finishing crunch, this make-ahead breakfast is a great way to break out of a cereal rut. It’s also a tasty way to recover after a hard workout. The raspberries and chia seeds team up to deliver a payload of fibre to keep you satiated all morning long. If desired, raspberries can be replaced with strawberries, muesli can stand in for granola, and the pistachios can be swapped out for almonds.

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    Ice picks

    When berries are out of season locally, consider reaching for bags of frozen red fruit including raspberries, strawberries, and cherries. They are frozen quickly after harvest to lock in flavour and nutrition, and are often much less expensive by weight than their fresh imported counterparts.

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    Granola Raspberry Chia Pudding

    Ingredients

    • 1/2 cup (125 mL) milk or unsweetened nondairy milk
    • 1 cup (250 mL) plain Greek yogurt
    • 1 cup (250 mL) fresh or frozen (thawed) raspberries, plus more for topping
    • 2 Tbsp (30 mL) fresh mint (optional)
    • 2 tsp (10 mL) honey
    • 1 tsp (5 mL) lemon zest
    • 1 tsp (5 mL) vanilla extract
    • 1/2 tsp (2 mL) cinnamon
    • Pinch of salt
    • 4 Tbsp (60 mL) chia seeds
    • 2/3 cup (160 mL) granola (try our Maple Skillet Granola recipe here)
    • 2 Tbsp (30 mL) chopped pistachios

    Nutrition

    Per serving:

    • calories462
    • protein22g
    • fat16g
      • saturated fat2g
      • trans fat0g
    • carbohydrates60g
      • sugars20g
      • fibre21g
    • sodium80mg

    Directions

    01

    Place milk, yogurt, raspberries, mint (if using), honey, vanilla, lemon zest, cinnamon, and a pinch of salt in blender container and blend until smooth.

    02

    Divide mixture between 2 wide-mouth jars, add 2 Tbsp (30 mL) chia seeds to each jar, and stir to combine. Seal jar and chill overnight. The chia seeds will soak up the liquid and create a thick texture.

    03

    When ready to serve, top each jar with an equal amount of granola, pistachios, and raspberries.

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    This recipe is part of the Red Spread collection.

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    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.