MT eats… Chia Seed Pudding

Chia Seed Pudding

Here’s a really easy recipe for a great grab-n-go breakfast if you do some light prep the night before. I hate when healthy foods actually taste healthy, and this my friends satisfies completely like store bought pudding in the best way! It’s my new go-to for those moments when I have all the ingredients and know I won’t have time the next morning to sit down and eat. I’m actually guilty of drinking this in the car when I’m really running late! Topped with some fresh fruit and a little something sweet and you’re off to start an amazing day.

Chia Seed Pudding

Active: 10 min  Total: 40 min (plus overnight chilling)  Serves: 4

1 cup vanilla-flavored unsweetened almond milk

1 cup plain low-fat greek yogurt

2 tblsp pure maple syrup (I love Trader Joe’s Organic version) plus 4 tsp for serving

1 tsp pure vanilla extract

1/4 cup chia seeds

1 pint strawberries, hulled and sliced or chopped

1/4 cup sliced almonds, toasted for topping

1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, and vanilla until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight. 2. The next day, in a medium bowl, toss the berries with the remaining syrup. Mix in the almonds. 3. Spoon the pudding into 4 bowls or glasses, mound the berry mixture on top, and serve.

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Enjoy! XOXO, MT



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