Easy Chia Pudding
July 20, 2018
Chia seeds are high in fiber and anti-oxidants, and add a great bit of texture to a mixture of yogurt and almond milk. They can be prepared in advance and make a quick and easy healthy breakfast. I was sent this recipe from a friend based on Giada De Laurentiis’ recipe from Food Network magazine and modified it to use a little less maple syrup. I’m also using blackberries here but you can use any fruit you like.
I like to buy the prepackaged almond milk and yogurt containers so I can just mix everything together without having to measure very much.
- 8 oz container almond milk
- 7 oz container greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup chia seeds
- 1 tablespoon maple syrup
- to taste honey
- 2 cups blackberries, strawberries, raspberries, or blueberries
- 1/4 cup almonds, sliced
- Mix the almond milk, greek yogurt, vanilla extract, and maple syrup in a large bowl. Mix in the chia seeds and refridgerate overnight.
- The next day, spoon servings of the chia pudding into individual cups and top with honey, fruit, and almonds to taste. The chia pudding will keep for about 5 days in the fridge.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.