BLUEBERRY GRANOLA PUDDING

They might be blue, but there appears to be nothing sad about the heart-healthy benefits of blueberries. When locally grown fresh berries are out of season, try using their frozen counterparts in recipes. These berries are flash-frozen soon after harvesting to concentrate their flavor and to lock in more nutrients and antioxidants.




Makes 1 serving


1/4 C milk or plain nondairy milk

1/2 C plain Greek yogurt

2/3 C frozen (thawed) blueberries, plus more for topping

1 T maple syrup or honey

1/4 t cinnamon

1/8 t almond extract (optional)

2 T chia seeds

1/3 C low-sugar granola

2 T chopped walnuts

1 T coconut flakes


Place milk, yogurt, blueberries, maple syrup or honey, cinnamon, almond extract, and a pinch of salt in a blender; blend until smooth. Place mixture in a wide-mouth jar, add chia seeds and stir to combine. Top with granola, walnuts, coconut flakes and fresh blueberries. Seal shut again and chill overnight to thicken.

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