Breakfast is always tricky for us. But, this Chia Seed Pudding with Raspberries & Almonds is a make-ahead family favorite – and for good reason! You prep the pudding portion of the recipe a day or so ahead of time, and then whenever you’re ready to eat, just add your toppings and enjoy!
We love making this in tiny mason jars (which you can buy off of Amazon), and then scooping it out with a drizzle of honey on a lazy Sunday morning. The berry you use is totally optional, but we love raspberries and strawberries most 😉
Let us know if you give this a try!
Chia Seed Pudding with Raspberries & Almonds
Ingredients
For the Pudding
- 1 cup vanilla-flavored unsweetened almond milk
- 1 cup plain low-fat Greek yogurt
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- kosher salt
- 1/4 cup chia seeds
To Top
- raspberries
- 4 tsp maple syrup
- 1/4 cup sliced almonds, toasted
- honey, for drizzling
Instructions
- In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt 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.
- The next day, prepare your toppings. In a medium bowl, toss the raspberries with the 4 teaspoons maple syrup. Mix in the almonds. Spoon the pudding into bowls or glasses. Pour the berry mixture overtop and serve. Drizzle with honey to finish.
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