Eating healthy is something I strive to do everyday for my self as well as for my family. However, I find that I’m always trying to find ways to get creative with my healthy breakfast choices that don’t leave me feeling hungry again in a few hours. I try to switch up my morning oatmeal by topping it with different ingredients, or I’ll have different smoothies for variety, so I was elated to come across this recipe, especially since chia seeds have been a hot topic lately on the health foods front. According to webmd.com, “Chia is an edible seed that comes from the desert plant Salvia hispanica, grown in Mexico dating back to Mayan and Aztec cultures. “Chia” means strength, and folklore has it that these cultures used the tiny black and white seeds as an energy booster. That makes sense, as chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds (unlike flaxseeds)”. I have personally used chia seeds mostly as a booster in my smoothies or mixed in my whole grain muffin recipe. But when I tried this pudding with chia seeds, it took my appreciation for this grain to a whole new level.
I love that chia seeds have the ability to sort of “gel” up and thicken when mixed with anything liquid. It reminds me of tapioca pudding I had as a child. Yum! It’s what makes this recipe so good! The best part is that you prepare the mixture the night before, let it sit overnight in the refrigerator and you have breakfast ready to go in the morning. And it’s healthy, quick and super easy to put together. You can also customize this recipe easily to fit your needs. Use unsweetened coconut milk instead of almond milk, or sweeten it with honey or agave instead of maple syrup. Top with any berries that are in season, blueberries, blackberries or raspberries. My favorite are the strawberries though.
Have all of your ingredients measured out and ready to go. In a medium bowl, gently whisk together the almond milk (or whatever milk you are using), the yogurt, the 2 tablespoons pure maple syrup, and vanilla until just blended. Whisk in the chia seeds and let it stand for 30 minutes. Stir again to distribute the seeds if they have settled. Separate the pudding between 3 glasses, cover and refrigerate overnight. The next morning, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Spoon the berries over each pudding glass and then sprinkle the top with the slivered almonds and enjoy!! It’s so good!!!