|
Prep Time: 2 hours |
Cooking Time: 0 minutes |
Makes 4 servings |
Fody’s Blueberry Almond Chia Seed Pudding with Raspberries
For a refreshing and super nourishing breakfast, these chia seed pudding parfaits will hit the spot. They’re bright and colorful, with raspberries and blueberries plus nutrient-dense chia seeds. The snack bar chunks take these over the top!
Ingredients for Fody’s Blueberry Almond Chia Seed Pudding with Raspberries
- 7 tbsp chia seeds
- 2 cups plain unsweetened almond milk
- 1 tbsp maple syrup
- Dash cinnamon
- 4 Fody’s Blueberry Almond Snack Bars
- ½ cup mashed raspberries
- 2 cups vanilla dairy-free coconut yogurt
- ⅓ cup blueberries
- 2 tbsp sliced almonds
Directions for Fody’s Blueberry Almond Chia Seed Pudding with Raspberries
In a tall jar or measuring container, add chia seeds and almond milk, stir. Let stand for 10 min, then add maple syrup and cinnamon, stirring well to break up any clumps. Place into the refrigerator to chill for about an hour, but stir again. Let chill for another 40-50 min.
Break snack bars into small, bite-sized fairly uniform chunks. Divide chia pudding between 4 serving glasses or dishes. Top evenly with mashed raspberries, then layer with snack bar chunks. Top with yogurt. Top with blueberries and almonds. (You can build the layers in your preferred order).
About the Chef
Janet Gronnow
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
So, what are you waiting for?
Shop from some of our best selling, low FODMAP foods.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.
Your cart -
Your cart is currently empty.