Pink Chia Pudding with Berries, Soy Yogurt, and Crunchy Buckwheat

Surprised this is the first chia pudding recipe on my blog? Honestly, fair question.

If you love food blogs as much as I do, you probably remember how, three years ago, *every* food blogger on the planet posted a chia pudding recipe.

And when I say everyone, I mean everyone.

Somehow, that trend passed me by. I've always done things my own way. But today, I'm proud to introduce my pink version of chia pudding.

I gave it an upgrade with crunchy, oven-toasted buckwheat. The base is plain soy yogurt from Tnuva (a major Israeli dairy and soy brand), mixed with berries for that pink color—and, of course, plenty of antioxidants.

Chia seeds bring two big nutritional perks to the bowl: lots of fiber and omega-3 fatty acids.

A Few Recipe Notes

I used raw green buckwheat groats and toasted them in my oven with a little silan (date syrup) for flavor and sweetness.

I don't recommend swapping in brown, already-roasted buckwheat. Its flavor and aroma are much stronger.

I also used frozen berries. Fresh berries work, too; nutritionally, they're comparable.

When Should You Eat It?

A serving of this chia yogurt pudding makes a great breakfast during a cutting phase, when you're working on losing body fat, or a light dinner.

It provides a nice mix of protein, fiber, carbohydrates, and fatty acids.

Nutrition Facts

One 280 g (9.9 oz) serving of chia pudding contains:

323 calories

14 g protein

39 g carbohydrates

11 g fat

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Pink Chia Pudding with Berries and Crunchy Buckwheat:

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Calories 323 kcal

Ingredients

2 containers Tnuva lightly sweetened Bio soy yogurt

4 tablespoons chia seeds

1 cup berries

1/4 cup Tnuva soy milk

1/2 cup raw green buckwheat groats (not brown roasted buckwheat)

2 tablespoons silan

Instructions

1. The night before:

Place the buckwheat in a bowl, add enough water to cover, and set aside to soak.

Blend 1 tablespoon of the berries with the soy milk until you have a smooth pink liquid. (Save the remaining berries for topping.)

In a deep bowl, stir together the lightly sweetened Bio soy yogurt, pink soy milk, and chia seeds.

Put the pudding in the fridge and go to bed.

1. The next morning:

Drain the buckwheat and mix with the 2 tablespoons of silan.

Spread on a baking sheet and bake for about 30 minutes at 180°C (350°F).

The thinner you spread the buckwheat, the crispier it will get.

If the buckwheat isn't crisp after 30 minutes, bake for about 5 minutes more.

To assemble:

Spoon half the chia pudding into a tall glass, add 2 tablespoons of crunchy buckwheat, and top with berries.