Overnight Chia Seed Pudding with Cinnamon and Berries
10min
8h
4
275
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Chef's Note
For added texture and flavor variation, try toasting the almonds before sprinkling them on top. You can also prep individual servings in mason jars for grab-and-go breakfasts throughout the week.
Tags
Ingredients
1/2 cup chia seeds
2 cups unsweetened almond milk
1 cup Greek yogurt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons honey
1 cup fresh strawberries
1 cup fresh blueberries
1/4 cup sliced almonds
1/8 teaspoon salt
Instructions
- 1
In a large bowl, whisk together 2 cups unsweetened almond milk, 1 cup Greek yogurt, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 2 tablespoons honey, and 1/8 teaspoon salt until well combined.
- 2
Add 1/2 cup chia seeds to the mixture and whisk thoroughly to prevent clumping.
- 3
Continue whisking for about 2 minutes to ensure the chia seeds are evenly distributed throughout the liquid.
- 4
Cover the bowl with plastic wrap or transfer the mixture to an airtight container.
- 5
Refrigerate for at least 8 hours or overnight to allow the chia seeds to absorb the liquid and create a pudding-like consistency.
- 6
While the pudding is setting, wash 1 cup of strawberries and 1 cup of blueberries. Hull and quarter the strawberries.
- 7
After the pudding has set, stir it well to break up any clumps that may have formed.
- 8
Divide the pudding into 4 serving bowls or jars.
- 9
Top each serving with equal portions of the prepared strawberries and blueberries.
- 10
Sprinkle 1 tablespoon of sliced almonds over each serving.
- 11
Serve immediately or cover and refrigerate for up to 3 days.
Nutrition Information (per serving)
275
15g
28g
14g
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