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This Chia Pudding with Almond Milk is the perfect make-ahead breakfast that's as nutritious as it is delicious. The pudding is rich in omega-3s and fiber, providing a healthy start to your day. Topped with hemp seeds and granola, and optionally garnished with fresh fruits like physalis, raspberries, and figs, this pudding is both versatile and visually appealing. Prepare it the night before for a quick and easy breakfast that feels indulgent.
Nuts, Seeds
Peanut, Gluten, Dairy, Soy
8h 5min
10
0
1 cup almond milk
3 tablespoons chia seeds
1 tablespoon hemp seeds (optional)
1/4 cup granola (optional)
2 tablespoons vegan Greek yogurt
fresh physalis, raspberries, and a slice of fig (optional, for garnish)
maple syrup (optional, for a sweet touch)
Prepare the Chia Pudding: In a bowl or jar, combine the almond milk and chia seeds. Stir well to ensure the seeds are evenly distributed.
Chill Overnight: Cover the bowl or jar and place it in the refrigerator to chill overnight, allowing the chia seeds to absorb the liquid and thicken.
Assemble the Pudding: Take a clean glass and press a slice of fig against the inside of the glass to "glue" it in place for a decorative touch. Add a layer of chia pudding to the bottom of the glass. Add a layer of granola over the chia pudding. Spoon in the vegan Greek yogurt to form the next layer. Top with another layer of granola. Garnish with fresh fruits such as physalis and raspberries. If you have a sweet tooth, finish with a splash of maple syrup.
Tip: Stir the chia pudding a few times within the first hour of refrigeration to prevent clumping.
Variation: For a creamier texture, use a mix of almond milk and coconut milk.
Calories: 250, Protein: 8g, Carbohydrates: 25g, Fat: 12g
Enjoy your chia pudding as a standalone breakfast or pair it with a cup of coffee or tea for a complete morning meal.
