Roasted Berry Chia Pudding

I went a little overboard buying up berries this month and ended up with way more than I needed for the recipes I had planned to make. I was worried they were all going to go bad and I wanted to find a way to use them, but not in another smoothie and not in yet another baked dessert because I'm tapped out on both of those fronts right now. I knew I could freeze them for later use, but I did buy them in hopes of using them for a healthy Valentine's Day dessert, so I decided to put them to use right away. I'm really digging chia seeds lately, especially in my Fruit & Oatmeal Breakfast Pudding, so I though I'd make a dessert along the same lines.

There's nothing quite like the deliciousness of slow roasted berries when the juices are released into a sweet puddle. You can then scoop up that berry juice and use it for a topping on ice cream, in oatmeal, over pancakes, or use it how I did in these Roasted Berry Chia Pudding cups.

These berry chia pudding cups would make a great alternative to chocolate Valentine's candies because they are every bit as sweet but are much healthier for you. Plus, brownie points for serving up a homemade dessert. How can you go wrong with that!?

Yield: Serves 2 Author: Theresa M

Roasted Berry Chia Pudding

INGREDIENTS:

• 1 cup strawberries, tops cut off and hulled and sliced into quarters
• 1 cup blueberries
• 1 cup blackberries
• 1/4 cup pure maple syrup
• 1 cup whole milk
• 1/2 cup chia seeds
• 1/4 tsp vanilla
• 1/4 cup pumpkin seeds

INSTRUCTIONS:

1. In a medium sized bowl, combine the milk, vanilla, and chia seeds. Cover and refrigerate 4-6 hours, or until chia seeds have absorbed most of the milk.
2. Preheat the oven to 250 degrees. Rinse the berries and pat dry. Line a jellyroll pan with parchment paper, then spread berries across the paper. Drizzle the maple syrup over berries. Place in the preheated oven and roast for 45-60 minutes. 
3. Remove pan from oven. Gently scoop berries into a bowl. Carefully pour the berry juice that has pooled onto the parchment paper into a separate small bowl. 
4. Right before serving, remove the pudding mixture from the fridge and spoon into 2 small parfait glasses, filling each about 1/2 way full. Top with the roasted berries, then drizzle with the berry juice. Finish off by topping each glass with half of the pumpkin seeds each. Serve immediately.

For those who are lactose intolerant (like myself) you can swap out the whole milk for almond milk. Try using vanilla almond milk for an extra bit of added sweetness.

I won't be online tomorrow, so allow me to wish you all a Happy Valentine's Day a bit early ♥