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

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 minutes
Cook Time 0 minutes
resting time 6 hours
Total Time 6 hours 10 minutes
Servings 4 people
Calories 48kcal
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

Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 0.03mg | Sodium: 22mg | Potassium: 72mg | Fiber: 3g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 1mg