Blueberry Chia Pudding

Ingredients

0 of 8 out on the counter

• 2 cups unsweetened almond milk
• ½ cup chia seeds
• ¾ cup plain nonfat Greek yogurt
• 2 tsp maple syrup
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 cups fresh blueberries, for topping
• ⅓ cup chopped walnuts, for topping

All set! Everything is out. Time to bake.

Method

1. 1Whisk the almond milk, Greek yogurt, maple syrup, cinnamon and vanilla in a bowl until smooth, with no yogurt lumps.
2. 2Whisk in the chia seeds. Let the bowl sit 10 minutes, then whisk again, scraping the bottom, so the seeds do not settle in clumps.
3. 3Cover and refrigerate at least 4 hours, or overnight, until it is thick like a soft pudding. If it is too stiff in the morning, stir in 1 tablespoon of water at a time.
4. 4Stir well, then spoon into 4 jars or bowls, about ¾ cup each.
5. 5Top each with ½ cup blueberries and 1½ tablespoons chopped walnuts (about 10 g), from the 40 g.