Chia Seed Pudding
Serves 4
This maple-infused creamy chia seed pudding is a naturally vegetarian breakfast option made with just eight simple fresh ingredients you may already have in your pantry. The best part? It takes just five minutes to assemble and is an ideal breakfast to make ahead of time. This pudding is also gluten free if made with full fat coconut milk. The chia seeds soak up the moisture overnight and turn into a tapioca-like pudding. I like to add a little maple syrup, vanilla, and sea salt. Like most of my recipes, feel free to swap out for honey, add cinnamon, or whisk in some cocoa powder. The options are endless and up to you.
Despite their small size, chia seeds are full of important nutrients. They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL or “good” cholesterol that protects against heart attack and stroke.
Ingredients:
1 cup unsweetened almond milk or Coconut milk
1 cup Greek yogurt
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
A sprinkle of sea salt
¼ cup chia seeds
1 cup strawberries, hulled and chopped
1 tablespoon sliced almonds, toasted
How to make:
Take a medium size bowl and gently whisk the almond or coconut milk, yogurt, two tablespoons of the maple syrup, the vanilla, and sprinkle of salt until just blended.
Whisk in the chia seeds. Let stand for 30 minutes. Stir to distribute the seeds, if they have settled. Cover and refrigerate overnight.
The next morning spoon the chia pudding into four glasses. Top with the strawberries, spoon over the remaining one tablespoon of maple syrup and sprinkle with the almonds. Serve.