Chia Seed Pudding
1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2 percent) Greek yogurt
2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
2 teaspoon pure vanilla extract
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted (not pictured)
1/8 teaspoon of Kosher Salt
1/8 teaspoon of cinnamon
Wisk the almond milk, , yogurt, 2 tablespoons maple syrup, the vanilla, salt and cinnamon together in a medium size bowl. When blended, add the chia seeds, and let stand for 30 minutes. If the seeds settle, stir again, cover and refrigerate.
After chilling for 8-10 hours, mix the nuts (optional) and remaining 4 teaspoons of maple syrup.
For the effect I am presenting, spoon the mixture into mason jars, and top with berries. This makes a great take to work breakfast or snack that will make the whole office jealous.
Makes 2 to 4 servings depending on the size of Jar you are using.
Recipe adapted from Giada De Laurentiis Chia Seed Pudding, for Food Network Magazine
About Rachel Thomson
I am a part of the Internet Marketing team at Waterfront Properties & Club Communities , a family-owned business. I started working here in high school doing search engine optimization, and now after college I am back doing it full time. Along with SEO, I currently work on advertising, marketing, and social media projects.