Chia Breakfast Pudding

glass jar layered with chia seed pudding, pomegranate arils, blackberries, blueberries, strawberries, and crumbled belVita breakfast biscuit

A tasty parfait made with chia seeds, greek yogurt, fresh fruit and breakfast biscuits. Pair with some coffee and you're off to a great start!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 0

resting time 6

Total Time 6 10

Servings people

Calories 106kcal

Author Chellie Schmitz

Equipment

glass jars or containers to hold the pudding

Ingredients

2 5.3 oz Greek Yogurt Oikos Triple Zero
2 tablespoons chia seeds
1/4 cup Silk Almond milk
aril (seeds) from 1 pomegranate
1/4 cup blackberries
1/4 cup blueberries
1/4 cup strawberries
1/4 cup raspberries
1 1.7 oz pkg. belVita breakfast biscuits broken in pieces or crumbled (optional)

Instructions

Whisk together yogurt, chia seeds and milk until well combined.
Distribute yogurt mixture evenly into jars or serving containers.
Top each chia pudding with pomegranate arils, blackberries, blueberries, raspberries and strawberries. Let sit in the refrigerator for 6 hours or overnight.
Just before serving, add crumbled belVita breakfast biscuits to the top, enjoy!

Notes

For ultimate results, let the pudding stand in the fridge for 6-12 hours, or overnight. If you don't have time for that, eliminate the milk, and eat right away. The chia seeds won't be as soft, but you'll get a little crunch which is still delicious. The longer the chia seeds sit, the softer they become.

Nutrition