Vanilla Chia Seed Pudding

1. 1

   Place the chia seeds in a medium bowl. Add the almond milk (and yogurt if using, see note below), vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.

2. 2

   Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerator overnight, but 4 hours will do if you're feeling antsy.

3. 3

   Before serving, stir the pudding to make sure that there aren't any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice.

4. 4

   Suggested toppings:

5. 5

   - Blood orange segments and pistachios

6. 6

   - Mixed berries and lemon zest

7. 7

   - Diced mango, toasted coconut and dark chocolate shavings

8. 8

   - Sliced bananas with cinnamon

9. 9

   - Blueberries, toasted almonds and maple syrup

10. 10

    - Granola

11. 11

    - Dried fruit of choice

12. 12

    Note: For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat Greek yogurt or non-dairy yogurt of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.