Chia Seed Pudding

Chia seed pudding is my absolute favorite breakfast! It’s light and refreshing, and it is the best way to start your day. I love to add chopped seasonal fruit, cacao nibs, and Grape-Nuts cereal to mine to make it a full meal. I usually make this recipe on Sunday night so that I can eat it for breakfast during the school week. In the morning, all ll I have to do is put some in a bowl, add my toppings, and it’s ready! If I want to make a dessert out of it, I will drizzle about a teaspoon of maple syrup over my portion and mix in some raspberries, which is also delicious.

Chia seeds are really good for you- they have lots of fiber, are antioxidant rich, and have a small amount of omega-3 fatty acids. I love to add them to smoothies or oatmeal for a little health boost. Also, chia seeds are quite expensive when they are sold in small amounts. If you can buy them in a reasonably large amount, you will save lots of money.

Very slightly adapted from this food network recipe.

Makes 6-8 servings

Ingredients

2 cups low fat yogurt

2 cups milk, I use soy milk or 2%

1/2 cup chia seeds

1 Tbsp maple syrup

2 tsp vanilla extract

Pinch of salt

Toppings of your choice (chopped fruit, nuts, cacao nibs, Grape-Nuts cereal, etc.)

Directions

In a medium sized container with a lid, whisk together the yogurt and the milk. Stir in the rest of the ingredients, except for the toppings. Cover, and place in the refrigerator for 30 minutes. After 30 minutes, stir the pudding to make sure the seeds haven’t sunk to the bottom. Return container to the refrigerator for 3-4 more hours or overnight, until chia seeds have thicken the mixture completely. If desired, add toppings just before serving.

Enjoy!