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fresh sorbet made with berries

Almond-Cardamom Chia Pudding

Easy to prepare and full of beneficial nutrients, this pudding can be adapted with all sorts of fresh fruits, nuts, seeds, and other goodies. 

fresh berries and chia pudding

Makes 2 servings •  Prep time 25 minutes •  Cook time 0 minutes

  • ½ cup chia seeds
  • 2 cups water
  • 1 tbs. almond butter
  • 8 Deglet Noor dates or 5 Medjool dates, pitted
  • ¼ tsp. vanilla extract
  • ½ tsp. ground cardamom
  • Pinch of sea salt
  • 1 cup of your favorite berries
  • Shredded coconut, toasted

This recipe originally appeared in “Yum Universe: 5 Plant-Based Recipes From Heather Crosby.”  Recipe developer: Heather Crosby. Photo: Marta Sasinowska.

  1. Place chia seeds in a large glass bowl.
  2. In a blender, combine water, almond butter, dates, vanilla, cardamom, and salt, and blend until smooth. Pour blended ingredients over chia seeds and stir well.
  3. Cover chia mixture with a clean towel or lid, and allow to rest for 15 minutes. You can also chill the mixture in the fridge. The chia seeds will plump into a pudding-like texture.
  4. Once the pudding is set, stir and spoon into individual bowls. Top with fresh berries and coconut.

Tip: Don’t care for the tapioca-like texture? Blend the finished pudding for a smoother consistency. You can also make the pudding with 2 cups of Thai coconut milk, instead of the almond mixture, for a rich, unsweetened version.

Blackberry and Almond Crumble

Plump, tart blackberries offset the inflammatory effects of the sugar while chopped Marcona almonds give the topping a great little crunch.

blackberry almond crumble

Makes 4 servings •  Prep time 15 minutes •  Cook time 35-40 minutes

  • 1 cup rolled oats
  • ¾ cup sugar
  • 1 cup almond flour
  • ¼ teaspoon baking soda
  • Couple pinches of salt
  • 3 tbs. butter
  • ½ cup almonds, preferably Marcona, chopped
  • 3 cups fresh blackberries
  • Zest of ½ orange
  • Juice of one orange
  • ½ teaspoon ground cinnamon

This recipe originally appeared in “How Food Saved Seamus Mullen’s Life.”  Recipe developer: Seamus Mullen. Photo: Terry Brennan.

  1. Preheat the oven to 375 degrees F.
  2. Combine the oats, ¼ cup of sugar, almond flour, baking soda, and a pinch of salt in a food processor and pulse. Add the butter and pulse until combined. Move to a bowl and mix in the chopped almonds.
  3. Mix the remaining ½ cup sugar, the blackberries, orange zest, orange juice, cinnamon and a pinch of salt, and arrange in a baking dish.
  4. Spread the crumble mixture on top of the berries.
  5. Bake for 35 to 40 minutes, until golden and bubbly.
  6. Serve alone, or with vanilla or almond ice cream.

Blueberry Cheesecake Overnight Oats

Enjoy for breakfast or dessert!

Blueberry cheesecake overnight oats

Makes 1 serving •  Prep time 5 minutes •  Cook time refrigerate overnight

  • cup gluten free oats
  • 1 tbs. chia seeds
  • ¼ cup unsweetened almond milk
  • ¼ cup unsweetened coconut yogurt
  • 1 tbs. dairy-free cream cheese
  • ¼ cup blueberries
  • ¼ lemon juiced
  • ¼ tsp. sea salt


Recipe by: The Life Time Training Team.

  1. Add the oats, chia seeds, almond milk, coconut yogurt, dairy-free cream cheese, lemon juice, and sea salt to a bowl and stir gently to combine.
  2. Transfer the mixture to a mason jar, top with blueberries, and refrigerate overnight.

Fresh, Fruity Porridge

Spoon the ingredients into Mason jars, pop the jars in the fridge, and let chill overnight so the oats soften and the flavors mingle. Perfect for breakfast, a grab-and-go snack, or a tasty treat.

chia Yogurt Parfaits

Makes 6 servings •  Prep time 15 minutes  •  Cook time refrigerate overnight

  • 1 cup old-fashioned rolled oats
  • 3 cups plain yogurt or kefir
  • 3 tbs. honey or maple syrup
  • 2 large apples, grated
  • 1 cup mixed fruit, such as sliced kiwi or some berries (save a little extra for garnish)

This recipe originally appeared in “6 Home-Cooked Meals From Laurie David.” Recipe developer: Laurie David. Photo: Quentin Bacon. 

  1. Combine the oats, yogurt, honey, apples, and mixed fruit in a bowl.
  2. Divide the porridge evenly among six 8-ounce Mason jars, cover with lids, and refrigerate overnight.
  3. The next morning, garnish the porridge with the reserved fresh fruit and enjoy.

Fruit Crumble

The best thing about a crisp or crumble is that it’s a quick and easy dessert.

fruit crumble

Makes 6 to 8 servings •  Prep time 20 minutes  •  Cook time 40 minutes


  • 4 lbs. fruit (if large, such as strawberries, cut into bite-sized pieces)
  • 1 ½ tbs. cornstarch
  • 1 to 4 tbs. sugar, honey, or maple syrup (optional)
  • 1 to 2 tbs. fresh lemon juice (optional)


  • ¾ cup flour (whole wheat, spelt, or gluten-free all-purpose baking flour)
  • ½ cup chopped walnuts, pecans, or almonds
  • ¾ cup old-fashioned rolled oats
  • ½ cup brown sugar or granulated maple sugar
  • Pinch of salt
  • 1 stick (4 oz.) cold butter or ½ cup cold coconut oil

This recipe originally appeared in “6 Home-Cooked Meals From Laurie David.” Recipe developer: Laurie David. Photo: Quentin Bacon.

  1. Preheat the oven to 375 degrees F.
  2. For the filling, combine the ingredients in a large bowl and toss to coat. If adding sweetener or lemon, start by tasting the raw fruit. If it’s tart, add 1 tablespoon sweetener. If it’s a bit lackluster, add a squeeze of lemon, then taste again, adding more lemon or sweetener if necessary. Transfer to a 9-x-13-inch baking dish. Set aside.
  3. For the topping, combine the dry ingredients in a large bowl. Cut the cold butter or coconut oil into small pieces and add them into the bowl. Using your hands, rub the butter into the flour mixture until it resembles lumpy sand. Scatter the mixture in an even layer over the fruit.
  4. Bake until the fruit is soft and bubbling and the topping is crisp, about 40 minutes.

Tips: Small berries can be thrown in whole; larger ones, like strawberries, are better cut in half. Stone fruits, like plums, peaches, and apricots, need to be pitted and sliced into bite-sized pieces. You can also use frozen fruit, as long as you thaw it first and drain the liquid. You might try adding a little vanilla, ginger, or grated citrus zest to the fruit for added zing. Or use some “pie spices” like cinnamon, allspice, and cardamom in the topping.

Mixed Berry Sorbet

This simple combination of frozen berries, raw honey, and apple juice is a great after-dinner treat.

glasses filled with mixed berry sorbet

Makes 7 servings •  Prep time 5 minutes •  Cook time 0 minutes

  • ¼ cup unsweetened apple juice
  • ¼ cup liquid (raw) honey
  • 1 lb. frozen mixed berries

This recipe originally appeared in “6 Creative Blender Recipes (That Aren’t Smoothies!).” Recipe developer: Robin Asbell. Photo: Terry Brennan.

  1. Place the apple juice, honey, and berries in a blender. Secure the lid and blend until smooth and thick.
  2. Serve immediately, or transfer to an airtight container and store in the freezer for up to one week.
  3. Let frozen sorbet soften in the refrigerator for 20 minutes before serving if it’s hard to scoop.

Nectarine and Blueberry Crisp

Use whatever stone fruits and berries you have on hand for this vegan crisp.

Nectarine and Blueberry Crisp

Makes 6 servings •  Prep time 30 minutes •  Cook time 40 minutes


  • 8 nectarines, unpeeled and sliced into ½-inch-thick wedges
  • 3 cups blueberries
  • ¼ tsp. sea salt
  • Pinch ground cinnamon


This recipe originally appeared in “How to Cook With Summer Berries.”  Recipe developer: Rebecca Katz. Photo: Andrea D’Agosto.

  1. Preheat oven to 375 degrees F.
  2. Make the filling: Combine the nectarines, blueberries, salt, and cinnamon in a large bowl, and toss until the fruit is well coated. Transfer the fruit mixture to a 2-quart baking dish or a 10-inch pie plate.
  3. Make the topping: Combine the granola, oil, coconut, cinnamon, and salt in a large bowl, and stir well. Spoon the topping evenly over the filling; lightly press with your fingers until the fruit is covered and the dish is full.
  4. Bake for about 40 minutes, until the topping is golden and the filling is bubbly. Let cool for at least 10 minutes. Serve warm or at room temperature.

Tip: Use whatever stone fruits and berries you have on hand: Try substituting peaches for nectarines, and blackberries or raspberries for blueberries.

Raspberry Crisp

Raspberries and plums are topped with a crunchy crumble of oatmeal, pecans and brown sugar. 

raspberry crisp

Makes  4 servings •  Prep time 20 minutes •  Cook time 25 to 30 minutes


  • 1 ½ cups fresh raspberries
  •  4 medium plums, pitted and cut into chunks, about 3 cups
  •  2 tsp. potato starch
  •  Zest and juice of one lemon
  •  2 tbs. honey


  • 1 ½ cups rolled oats (not quick-cooking oats), divided
  • ¼ cup brown sugar
  • ¼ tsp. ground cinnamon
  • 4 tbs. butter or coconut oil
  • ½ cup pecans or walnuts

This recipe originally appeared in “The Health Benefits of Raspberries.” Recipe developer: Betsy Nelson. Photo: Terry Brennan.

  1. Preheat the over to 350 degrees F.
  2. Toss the raspberries and plums with the potato starch, lemon zest, lemon juice and honey, and spread into a 1-quart baking dish or pie plate.
  3. In a food processor, blend 1 cup rolled oats with brown sugar, cinnamon and butter until it can be compressed into a crumble. Pulse in the pecans and gently stir in the remaining ½-cup rolled oats.
  4. Spoon topping over the fruit and bake at 350 degrees F for 25 to 30 minutes.
  5. Serve warm or at room temperature and top with crème fraîche, whipped cream or ice cream, if desired.

Tips: Other types of fruit, such as apples, peaches and nectarines, also work well in this recipe. Try subbing in maple syrup for the brown sugar.

Raspberry Ice Pops

homemade raspberry popsicle

Makes  6 servings •  Prep time 5 minutes •  Freeze time  6 hours

  • 2 cups raspberries
  • 2 bananas
  • ½ cup blueberries (optional)

This recipe originally appeared in “The Health Benefits of Raspberries.” Recipe developer: Betsy Nelson. Photo: Terry Brennan.

  1. Set up molds or small paper cups.
  2. Place the raspberries and bananas in a blender. Secure the lid and blend on high until smooth, scraping down the sides as needed. The mixture should be thick enough to support a wooden craft stick (if not, add a little more banana).
  3. Add a handful of blueberries after blending for playful polka dots.
  4. Pour ¼-cup portions into the pop molds. Insert craft sticks. Freeze until firm (about 6 hours).

Red, White, and Blue Parfait

Homemade granola, fresh berries, and Greek yogurt layer together for a festive breakfast, snack, or midday treat.

Two cups of a parfait featuring layers of yogurt, red and blue berries, and a topping of granola.

Makes  4 servings •  Prep time 30 minutes •  Cook time 30 minutes


  • 1 ½ cups gluten-free rolled oats
  • ¼ cup chopped walnuts
  • ¼ chop chopped almonds
  • 1 tsp. cinnamon
  • 1 tbs. coconut oil, melted
  • 1 tbs. honey, warmed


  • 1 cup blueberries
  • 1 cup strawberries or raspberries
  • 2 cups plain Greek yogurt

Recipe by: The Life Time Training Team.

  1. Preheat the oven to 325 degrees F.
  2. In a medium mixing bowl, add the oats, walnuts, almonds, and cinnamon and stir to combine. Add the melted coconut oil and honey and stir until thoroughly coated.
  3. Spread the granola mixture on a small sheet pan lined with parchment paper and bake for about 20 minutes, longer if you prefer your granola to be more toasted.
  4. When you remove the granola from the oven, do not stir it, but rather allow it to cool completely (about 30 minutes). The granola will continue to clump as it cools.
  5. Once the granola has cooled, add a small layer of yogurt to the bottom of a glass — each parfait will use ½ cup of the yogurt in three layers, so split accordingly. Then, layer ¼ cup of blueberries, another layer of yogurt, and a layer of strawberries or raspberries. Top with the final layer of yogurt and 1 to 2 tablespoons of granola.

Strawberry-Rhubarb Crisp

Experiment with this recipe by trying other berries or fruits and different combinations of seeds. Serve warm with a drizzle of Greek yogurt or a scoop of ice cream.

strawberry and rhubarb crisp

Makes  6 servings •  Prep time 10 minutes •  Cook time 25 to 30 minutes


  • 3 cups hulled and halved strawberries
  • 2 cups trimmed and chopped rhubarb
  • ½ cup sugar
  • 1 tsp. potato starch


  • 1 cup sunflower seeds (or a combination of sunflower, hemp, pumpkin, sesame, and chia)
  • ¼ cup maple syrup
  • ⅛ tsp. salt
  • ¼ tsp. cinnamon
  • ½ cup rolled oats, brown rice flakes, or quinoa flakes
  • ¼ cup whole golden flaxseeds

This recipe originally appeared in “How to Eat More Seeds: Recipes, Techniques, and More.” Recipe developer: Betsy Nelson. Photo: Terry Brennan.

  1. Preheat the oven to 350 degrees F.
  2. Toss together the fruit, sugar, and potato starch in a 1-quart baking dish.
  3. Blend the sunflower seeds with the maple syrup, salt, and cinnamon in a food processor until smooth. Pulse in the rolled oats and flaxseeds.
  4. Crumble the seed topping over the fruit and bake for 25 to 30 minutes until filling is bubbling and the topping is browned.

Tip: Cut down on the sugar by using all berries and skipping the rhubarb.

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