Medium-term chia seed pudding made with healthy fixings and no refined sugar. Thick, velvety, and impeccable sound bite! Made with 6 straightforward fixings, one bowl, and a whisk.
Since despite everything i'm making sense of how to utilize chia seeds. Chia seeds however are evidently a superfood. Stuffed with supplements, similar to omega-3s, calcium, potassium, and magnesium. They are additionally stacked with fiber!
This chia seed pudding with vanilla greek yogurt makes the ideal evening nibble! It's the ideal "something sweet" to appreciate when that 3pm appetite strikes. Scraps store in the ice chest for 2-3 days, so you have something beneficial to go after over couple days.
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INGREDIENTS
- 3/4 cup milk (whole cow’s milk)
- 2 (5.3 oz.) containers of Yoplait® Greek 100 Calories Vanilla Yogurt (about 1 cup)
- 2 Tbsp. pure maple syrup
- 1 tsp. vanilla extract
- pinch of fine sea salt (about 1/8 tsp.)
- 1/4 cup chia seeds
- fresh berries, granola, toasted coconut flakes or sliced almonds, to serve
INSTRUCTIONS
- Add all ingredients except chia seeds to a medium bowl and whisk vigorously to combine. Add chia seeds and whisk to combine.
- Cover the bowl with plastic wrap and refrigerate overnight. You want pudding-like consistency in the morning.
- In the morning, give the pudding a good whisk to evenly distribute chia seeds that have settled on the bottom. Spoon into individual serving dish and enjoy chilled with desired toppings.
- Leftovers keep covered in the fridge for 2-3 days. Serves 4 (1/2 cup serving size).
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