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Chia Seed Pudding with Raspberries & Almonds

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Course Breakfast

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.