:: Vanilla Chia Seed Pudding ::
So… I’m on a healthy recipe kick this week on the blog! Could you tell? I made this Vanilla Chia Seed Pudding for the first time last week, and absolutely LOVED it! I’ve made a few chia pudding recipes in the past, but none were successful until this recipe. I have a few tips for you that should make it thicken nicely and come out with a pudding-like consistency. I think this would be lovely as a healthier dessert, but honestly… I’ll be eating it for breakfast! There are no refined sugars in this lovely dish – just a little pure maple syrup to sweeten things up!
I actually plan on making this pudding again tonight, in preparation for my son Ryan’s 10th Birthday on Friday! Since the poor guy has to go to school, I thought he could at least start his day on a tasty note! {Little does he know that we are also surprising him with a fun family getaway for the weekend, as well!}
TIPS:
The key to making this recipe work, is in how you handle the chia seeds. Start by mixing the first five ingredients together {almond milk, Greek yogurt, maple syrup, vanilla and salt}. Next, stir in the chia seeds. {Don’t hold back on the chia… use the whole 1/4 cup! I know it seems like a lot, but it’s needed to thicken the pudding, not to mention… it adds a ton of nutrition}!
Allow the pudding mixture to sit on the counter for 30 minutes. Stir occasionally so that the seeds don’t settle on the bottom. By the end of the 30 minutes, the mixture should resemble a thinner pudding consistency with chia seeds evenly distributed throughout.
Refrigerate the pudding overnight. By morning it will be perfectly chilled, thick, and completely delicious! Top with fresh berries, sliced almonds, and a drizzle of pure maple syrup.
Finally, report back to us and let us know how you liked the recipe! I promise, it will be a healthy staple in your house! Enjoy!
Serves: 4
- 1 cup vanilla-flavored unsweetened almond milk
- 1 cup plain low-fat (2 percent) Greek yogurt
- 2 tablespoons pure maple syrup, plus 4 teaspoons for serving
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ¼ cup chia seeds
- 1 cup strawberries, hulled and chopped
- 1 cup blueberries
- ¼ cup sliced almonds
- In a medium-sized mixing bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and ⅛ teaspoon salt until just blended. Whisk in the chia seeds; let stand {stirring occasionally} for 30 minutes. Give the pudding one final good stir, to distribute the seeds if they have settled, before covering with plastic wrap. Refrigerate overnight.
- The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons of maple syrup. Stir in the sliced almonds.
- Spoon the pudding into 4 small bowls or glasses; top with the berry mixture and serve immediately. Enjoy!
https://www.foodnetwork.com/recipes/giada-de-laurentiis/chia-seed-pudding.html
