Chia Seed Pudding Recipe

If you've never before worked with chia seeds, consider them tiny, power-packed superfoods. In her recipe from Food Network Magazine, Giada soaks chia seeds overnight in maple syrup-laced almond milk, turning the milk into a thick puddinglike dish. When you wake up, just mix in almonds for heft and texture, and finish with berries for a healthy, simple breakfast.

Recipe courtesy of Giada De Laurentiis
From: Food Network Magazine

Total:40 minActive: 40 min
Yield: 4 servings
Level: Easy

Ingredients

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

Directions

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.

Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Photograph by Kana Okada

Recipe courtesy of Giada De Laurentiis for Food Network Magazine