Chia seeds are the “in” thing right now and I just had to try this pudding thing with them. Let me tell you something, this is a bandwagon you need to jump on! Yes, chia seeds are packed full of all sorts of things that are good for you, but I just can’t get over the texture and taste that these little seeds make in a pudding! They puff up like little pearls of joy and take you back to your childhood of eating tapioca pudding at your Grandma’s house. BUT THEY ARE GOOD FOR YOU AND TRENDY.
I don’t know what my deal is, but give me some almond extract and I’ll be happy. The addition of the almond to the chia pudding sweetened by a hint of honey is something to sing about. I could eat it just like that (and I did). Plums in season are so juicy, sweet and decadent and make the perfect pairing to my obsessive almond chia pudding. If you don’t have access to good plums, you could pair it with berries, peaches or even pears. Think of all the possibilities! Get really fancy and sauté some apples in a little cinnamon butter and oh boy oh boy look what you just did. Maybe I’ll do that next…
The chia pudding does need at least a couple hours to set up in the fridge to make the pudding consistency, and they can soak overnight as well. Take a few minutes the night before to whip this up and then you have a scrumptious breakfast to wake up to. The chia pudding can be served in cute little cups, jars or bowls. Or all you need is a spoon.
Plum and Almond Chia Seed Pudding
- 1 cup soy or almond milk
- 1 cup low-fat Greek yogurt
- 1/4 cup chia seeds
- 1/2 teaspoon almond extract
- 1/2 teaspoon honey
- 4 plums, peeled and chopped
- 1/3 cup sliced almonds, lightly toasted
- In a medium bowl, whisk together the soy milk, Greek yogurt, almond extract, honey and chia seeds.
- Refrigerate the chia seed mixture for at least 2 hours to overnight to set.
- Layer your chia seed pudding with the plums and sliced almonds in a cup, jar or bowl. Enjoy!