Blueberry Overnight Chia Pudding 

Chia seeds are a good source of healthy omega-3 fatty acids, plus they have fiber, iron and calcium. Here they're mixed with a fruity base 

Refrigerated until the chia seeds expand to form a thick, creamy texture similar to tapioca. Pudding for breakfast? We're in. 


– 1 ¾ cups blackberries, raspberries and/or diced mango (fresh or frozen), divided – 1 cup unsweetened almond milk or milk of choice – ¼ cup chia seed

– 1 tablespoon pure maple syrup – ¾ teaspoon vanilla extract – ½ cup whole-milk plain Greek yogurt – ¼ cup granola


Puree 1 1/4 cups fruit and milk in a blender or food processor until smooth.  

Scrape into a medium bowl; mix in chia, syrup and vanilla.  

Cover and refrigerate for at least 8 hours and up to 3 days. 

Divide the pudding between 2 bowls, layering each serving with 1/4 cup of the remaining fruit, 1/4 cup yogurt and 2 tablespoons granola.

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