Weekend Berry Chia Pudding

In a blender, combine 2 cups of fresh spinach with 2 cups of almond milk and blend until smooth, about 1 minute.

In a large bowl, whisk together the spinach-almond milk mixture, remaining 2 cups of almond milk, 1 cup of chia seeds, 4 scoops of vanilla protein powder, 1/4 cup of honey, 2 teaspoons of vanilla extract, and 1 teaspoon of cinnamon until well combined.

Cover the bowl and refrigerate for at least 20 minutes, stirring occasionally to prevent clumping.

While the chia mixture is setting, prepare the berry compote. In a medium saucepan, heat 2 tablespoons of coconut oil over medium heat.

Add 1 cup of strawberries, 1/2 cup of blueberries, and 1/2 cup of raspberries to the saucepan. Cook for about 5 minutes until the berries start to break down and release their juices.

Stir in 1 tablespoon of honey and continue cooking for another 3 minutes until slightly thickened. Remove from heat and let cool.

Slice 2 medium bananas and dice the remaining 1 cup of strawberries, 1/2 cup of blueberries, and 1/2 cup of raspberries.

Once the chia pudding has thickened, fold in 2 cups of Greek yogurt until well incorporated.

To serve, divide the chia pudding mixture among 4 bowls or jars. Top each serving with the berry compote, fresh berries, sliced banana, 1/4 cup of granola, and 2 tablespoons of sliced almonds.

For best results, you can prepare the chia pudding base and berry compote the night before, then assemble with fresh toppings in the morning.