Chia Seed Greek Yogurt Pudding

February 4, 2014

in breakfast, recipe, vegetarian

There’s many (vegan) ways to make Chia Seed pudding, but I decided to try it with Greek Yogurt, since we have a whole bunch of Stonyfield.

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Emptied a 5.3 oz container of Strawberry into a Mason Jar, along with another container full of Almond Milk, then added 2 packets of Salba Chia Boost (from the November Bestowed box) – equalling a little less than 1/4 cup.

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Shook the whole thing up – LID ON! – let it sit overnight in the fridge…

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…and in the morning, it was nice and pudding-y.

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Topped with Larchmont Farmer’s Market goodies – fresh strawberries, candied almonds, salted sunflower seeds, and stevia (<—it’s not very sweet).  Tasted kinda like Tapioca!

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I think this would have been even thicker if I had used all whole chia seeds – I’ve read that the ground version doesn’t work in “puddings” – but I don’t know for sure – maybe the whole seeds did all the heavy lifting!

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Chia Seed Greek Yogurt Pudding

Ingredients

  • 5.3 ounce container of flavored Greek Yogurt
  • 5.3 ounces Almond Milk
  • About 1/4 cup Chia Seeds
  • Toppings: Fresh fruit, nuts
  • Sweetener to taste (optional)

Instructions

Put yogurt into a mason jar. Refill the empty container with Almond Milk and add to jar. Pour in Chia Seeds and shake well. Let sit overnight.

In the morning, stir once again and pour into a bowl. Add toppings, sweetener (if using – I added a few drops of Liquid Stevia) and enjoy.

{ 1 comment }

1 Amber February 4, 2014 at 9:05 am

This is awesome! I will definitely be trying this out!! Thank you for the information!

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