Maple Chia Pudding for One
Admittedly, I'm a little late to the chia pudding party, but better late than never, and I have arrived.
Chia seeds thicken into a creamy tapioca pudding-like consistency when soaked overnight in milk, no cooking required. It's kinda amazing, they completely transform overnight. The chia will take on the flavour of the soaking liquid so you can vary your ingredients to suit your mood. Experiment with different nut milks or coconut milk, add some cocoa or spice, the possibilities are endless.
To add sweetness and a touch of spice to this healthy breakfast pudding, I'm using PURE Lavender and Chai Infused Maple syrup, it's an amazing local product that I particularly love with paired with summer berries.
For a single serving:
- 3/4 cup unsweetened vanilla almond milk
- 1-2 tablespoons chia seeds*
- 1 tablespoon PURE Infused Lavender Chai Maple syrup
- a handful of fresh raspberries
*more chia results in a thicker pudding.
In a small bowl whisk together all of the ingredients until thoroughly combined. Cover with plastic wrap and refrigerate overnight. In the morning, add a handful of fresh raspberries and enjoy.
If you'd prefer a smoother texture, just whip the chia pudding in the blender until silky before serving.
You know it's going to be a good day when you have dessert for breakfast.
