This is an easy and healthy breakfast that can be made the night before. I frequently skip the maple syrup because I already enjoy the pudding as is and I don’t like putting that much sugar in my body first thing in the morning. The toppings can be changed, I often add banana or blueberries to my pudding.
Time: 40 minutes
Serves: 4
Ingredients:
- 1 cup vanilla-flavoured unsweetened almond milk
- 1 cup plain Greek yogurt
- 2 tablespoons pure maple syrup, plus 4 tablespoons for serving
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 1/4 cup chia seeds
- 1 cup strawberries, hulled and diced
- 1/4 cup sliced almonds, toasted
Directions:
- In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt until just blended. Whisk in the chia seeds. Let stand for 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 tablespoons maple syrup. Mix in the almonds.
- Spoon the pudding into 4 bowls, mound the berry mixture on top, and serve.
Notes:
- This recipe from Giadzy.