Chia Pudding Parfait with Blackberry Jam

Chia pudding is a perfect breakfast or snack food for so many reasons.  Chia seeds are 

1. High in fiber and is great for improving digestion and reducing inflammation. 

2. High in antioxidants which support your immune system. 

3. High in omega 3’s which are good fir the brain. 

4. High in calcium, phosphorus, and manganese which help protect you against hypertension and help make your metabolism optimal. 

Plus they are gluten free, help regulate blood sugar and will keep you full for hours.  

There are endless ways to make chia pudding.  Change up the milk you use, add yogurt, change the fruit  and nuts. In this recipe I included my blackberry jam since I happened to have some in the refrigerator.

What you need:

For Pudding:

2 cups almond milk

1 (15-ounce) can coconut milk

½ cup chia seeds

½ teaspoon salt

1/4 cup sugar-free jam (blackberry, raspberry, strawberry)

For Serving:

1/2 cup full fat Greek yogurt

Fresh blackberries

1 cup sliced almonds

Fresh mint (optional)

Makes about 5 cups

What to do:

1.  Combine the almond milk and coconut milk in a bowl and whisk to break up any chunks of coconut milk.

2. Add the chia seeds and salt in a bowl with plenty of room for the chia seeds to expand.

3. Cover the bowl with plastic wrap and put it in the refrigerator overnight or for at least 2 hours.

To serve, spoon the chia pudding into a bowl and top with jam, yogurt, fresh fruit and almonds.

A note from Christy

Toasted almonds are so much better than raw almonds; if you haven’t tried them, you’re in for a great surprise. You can buy unsalted toasted almonds but freshly toasted almonds are even better. To toast almonds, you have two options:

1. Put them on a baking sheet and put them in a 325°F oven until you start to smell the delicious aroma of fresh toasted almonds wafting from your oven.

2. Put them in a skillet over medium heat for 4-5 minutes, shaking the pan constantly so they don’t burn.

xo cc

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