I had grand plans for this chia pudding. I made it in a Mason jar overnight and I was going to add a smoothie and some fruit layers in the morning. Then, I realized that less is more.
The pudding speaks for itself. It’s rich and creamy, and it’s perfect as a base with some berries and toasted almonds on top. I bought a bunch of strawberries and blackberries at the farmers’ market yesterday and I wanted to use some up. Peaches, cherries, or another summer fruit would also work well on top.
The thing I love most about this pudding is its texture. Sometime when I make chia pudding, it’s too runny and the chia seeds don’t plumpen up enough. It’s basically like congealed almond milk.
This time, I mixed in some Greek yogurt and it made a HUGE difference. The pudding that I woke up to this morning was thick and the seeds were evenly distributed.
A word to the wise about this recipe: More sweetener is better. I added a tablespoon of honey to the pudding and it wasn’t enough. If you’re like me and enjoy things that are extra sweet, I’d recommend at least 2 tablespoons of sweetener.
ANYWAY. Make this pudding soon. It’s great for Monday mornings when you consider calling in sick to work and start planning your imaginary day off from bed.
Here’s a song that I’ve been jamming out to this morning. It comes to you courtesy of my Spotify “Discover Weekly,” which has been waaay off the mark lately about my music preferences. But this song choice was spot on.
Vanilla Chia Overnight Pudding with Berries and Toasted Almonds
1/2 cup unsweetened almond milk
1/2 cup nonfat Greek yogurt
2 Tbsp chia seeds
1/2 tsp vanilla extract
2 Tbsp honey
toasted almond slices, berries for topping
Make the pudding the night before. Combine the almond milk, Greek yogurt, chia seeds, vanilla extract, and honey in a Mason jar and seal and place in the refrigerator.
In the morning, scoop the pudding into a bowl, stirring a little if you need to distribute the chia seeds. Top with almond slices and berries. Enjoy!