Chia Seed Pudding

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Chia Seed Pudding


· 1 cup vanilla-flavored unsweetened almond milk· 1 cup plain low-fat (2 percent) Greek yogurt· 2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving· 1 teaspoon pure vanilla extract· Kosher salt· 1/4 cup chia seeds· 1 pint strawberries, hulled and chopped· 1/4 cup sliced almonds, toasted


Step 1In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.Step 2The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.Step 3Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.