Chia Seed Pudding

Posted by on Mar 19, 2015 in A Featured Post, Food, Rachel's Blog, Recipe, South Florida Foodie

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.