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Photo Credit: Elizabeth Newman

Chia Seed Pudding

This is a real treat: a no-cook creamy pudding thats good for you. Once plumped in almond milk and creamy yogurt, chia seeds remind me of tapioca only they are high in omega-3s and fiber. Chia seeds can be found in some grocery stores these days as well as in natural foods stores. The great part, too, is that you make this pudding the night before. Come morning, you just pull it out of the fridge and top it with some almonds and fruit, and breakfast is ready.
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Chia Seed Pudding

Prep Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Chia Seed Pudding

Ingredients

  • 1 cup vanilla-flavored unsweetened almond milk
  • 1 cup plain low-fat (2% Greek yogurt)
  • 2 tablespoons pure maple syrup (preferably grade B, plus 4 tablespoons for serving)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1/4 cup chia seeds
  • 1 pint strawberries (hulled and diced)
  • 1/4 cup sliced almonds (toasted)

Instructions

  1. 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.
  2. The next day, in a medium bowl, toss the berries with the remaining 4 tablespoons maple syrup. Mix in the almonds.
  3. Spoon the pudding into 4 bowls or stemmed pudding glasses, mound the berry mixture on top, and serve.
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4 reviews & comments

  • Author's avatar image
    Lindsay Brian

    Is this the same recipe you use for the chia seed yogurt parfait you serve at your Pronto cafe at Caesar’s? Had one every morning while I was there and hoping to recreate at home!

  • Author's avatar image
    Giada De Laurentiis

    Happy you liked it! One of my all time favorite breakfast recipes :)

  • Author's avatar image
    May Tiessen

    I love Chia, I bake bread with it and in sone of my favourite deserts as topping, I once ate it in a puddig but it wasent as good as it looks, now I made a bunch with your reciept and Wooooow !!! Thanks the best I ever try

  • Author's avatar image
    Vanessa Salvatore

    I make a batch of these almost every week to have for breakfast. Perfect thing to grab and go in the mornings. So delicious and healthy!

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