I'm pretty sure we've all tried chia pudding at some point over the past 10 years--it's been a social media health food sensation, and for good reason. Chia seeds are packed with fiber, omega-3 fatty acids, and protein. When soaked, they create a deliciously thick, pudding-like texture that aids digestion and promotes a feeling of fullness. This recipe I make regularly contains frozen blueberries as well, which are little bursts of antioxidants that support brain health and fight inflammation. They create a naturally sweet syrup as they thaw. I also add Oikos Vanilla Greek Yogurt (Zero Sugar), which adds protein to support muscle repair and keeps me full without any added sugar.
Recipe
Ingredients:
- 1/2 cup unsweetened almond milk
- 3 tablespoons chia seeds
- 1 teaspoon pure maple syrup (or to taste)
- 1/4 cup frozen blueberries
- 1/4 cup Oikos Vanilla Zero Sugar Greek Yogurt
Instructions
Step 1: In a small bowl or a 12-ounce jar, whisk together the 1/2 cup of almond milk, 3 tablespoons of chia seeds, and 1 teaspoon of maple syrup.
Step 2: Let the mixture sit for 5 minutes, then give it one more good stir. Cover the bowl or jar and place it in the refrigerator for at least 4 hours, or ideally overnight, until it has thickened to a pudding-like consistency.
Step 3: The next morning, give the set chia pudding a quick stir. Top the pudding with the greek yogurt and blueberries.
Serve: Enjoy immediately, or put the lid on your jar and take your power breakfast to go!
Notes
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Sweetness: Feel free to adjust the maple syrup to your liking. The zero-sugar yogurt and tart blueberries balance the sweetness perfectly.
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Milk Alternative: Any milk (dairy, oat, cashew, etc.) will work in this recipe.
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Fresh Berries: You can use fresh blueberries, but frozen creates a lovely "frosted" effect and keeps everything cold.
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