Chia Pudding Jars
Chia seeds are tiny whole grains that carry a big nutritional punch. Here, they are made into a simple breakfast pudding topped with fruit. You can mix up extra pudding bases and store them for up to 3 days, then top them as needed before heading out the door.
Ingredients
- 1/2 cup (4 fl. oz./125 ml) almond milk, coconut milk or a combination
- 2 Tbs. chia seeds
- 3 tsp. maple syrup
- 2 dashes vanilla extract
- 2 cups (10 oz./315 g) diced mango, blueberries or sliced strawberries, or a combination
- 2 Tbs. toasted coconut chips
Directions
Using 2 pint-size (500-ml) jars, in each jar, stir together 1/4 cup (2 fl. oz./60 ml) almond milk, 1 Tbs. of the chia seeds, 1 1/2 tsp. of the maple syrup, and a dash of vanilla extract. Cover and refrigerate at least 4 hours or overnight.
Stir the chia mixture and set aside at room temperature until the seeds are plumped, about 10 minutes. When the seeds are evenly plumped, layer the fruit on top. Sprinkle each jar evenly with toasted coconut. Use a long spoon to dig right in, or screw the lid onto each jar for a breakfast on the go. Serves 2.
Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)
