Breakfast Chia Pudding

[gramarye1971]

A nondairy make-ahead overnight breakfast pudding, swiped from one of Giada De Laurentiis's recent cookbooks.

2 cups unsweetened almond milk
1/2 cup + 2 Tbsp whole chia seeds
1 tsp vanilla extract
1 tsp ground cinnamon
2 Tbsp maple syrup
Pinch kosher salt
Toppings as desired -- fruit (raspberries, blackberries), sliced almonds

In medium bowl, whisk together almond milk, chia seeds, vanilla, cinnamon, maple syrup, and salt. (For ease of preparation and serving, the amount given here can be split evenly between two Mason jars -- 1 cup of almond milk in each jar, 1/4 cup + 1 Tbsp chia seeds, and so on.) Let sit for 5 minutes, then whisk again to combine. Cover and refrigerate overnight. Before eating, stir and top with toppings.

Entire recipe is 4 to 6 servings. If split between two Mason jars, each jar is about 2 to 3 servings.


(One note: The "pudding" produced by chia seeds is very gelatinous, akin to tapioca. If you have never had chia pudding before, I recommend making half a recipe first to ensure that you like the taste and texture.)

Comments

[siberian_skys]

I have a thing about textures. What do you think about replacing the chia seeds with oatmeal or another grain? It sounded good until you warned about the texture.