Chia Seed Pudding Recipes

Steps:

• Whisk almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt together in a bowl until just blended; add chia seeds, whisk to incorporate, and let the chia seeds soak for 30 minutes.
• Stir the chia seed mixture to redistribute seeds that have settled throughout the mixture. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Drizzle 4 teaspoons maple syrup over strawberries in a bowl; stir to coat. Add almonds to strawberries; stir.
• Spoon chia seed mixture into 4 bowls; top each with a portion of the strawberry mixture.

Steps:

• 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, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
• Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Steps:

• Add the chia seeds, milk, maple syrup and cinnamon to a bowl and whisk together with a fork for a couple of minutes so they are well combined and evenly distributed.
• Cover and place in the fridge to chill overnight. By the morning it will have set into a pudding. I use this as a base for my breakfast bowl, topped with homemade granola, lime-coconut yogurt and minted berries.

Steps:

• Combine the chia seeds, milk and 2 tsp maple syrup in a jar or bowl. Cover and chill overnight or for at least 8 hrs.
• When ready to serve, top with fruit and a drizzle of maple syrup.