Blog Archive

Friday, February 6, 2015

My take on Chia Seed Pudding

If I can find time to whip this up after a super long day, then it MUST be easy. 
...and it is. 
For one thing, two of the major ingredients are cup-for-cup and at that point, it really is a little of this and a little of that. You just eye-ball everything else, especially if you're familiar with what your measurements look like, when you're not using measuring cups/spoons/etc.

I threw this together last night, in-between getting home from work at 9:15, washing the day's lunch Tupperware and other tidying up tasks, making sure Aaron was taken care of, showering, and being in bed by 10:15. It was so satisfying - nay - EXCITING to think I just made a delicious breakfast  to replace my usual, boring, cereal - AND that total prep time took all of 5 minutes.  

Chia Seed Pudding:

1 cup Vanilla-Flavored Almond Milk
1 cup Flavored Greek Yogurt* 
1/4 cup Chia Seeds
1 tsp. Vanilla
1 tsp. Maple Syrup
Pinch of Salt
Fresh Berries (your pick)
Nuts or Seeds (I used pumpkin seeds in this one)

To start off, whisk together the first 6 ingredients in a medium mixing bowl. Then let sit for 30 - 45 minutes. Stir once more to make sure it's all incorporated. Let sit in the refrigerator overnight.

The next morning, divide the pudding into bowls, topping with your berries, seeds/nuts, and a small drizzle of maple syrup. 

Make more... you'll probably want it.

*Personally, I love any of the Greek God's Greek YogurtI used the Honey Strawberry for this one.

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