This recipe is one of my all time favorite go to breakfast meals. I love prepping on a Sunday morning and putting them all in mason jars and keeping in the fridge, one for each morning of the week. It is so easy to just grab and go to work. I usually play around with the fruit topping, but my absolute favorite is strawberry, blueberry and sliced almonds. Found this recipe from Giada De Laurentiis a couple of years ago and it has maintained its place in my cookbook. Definitely a must try, check it out and comment what you think or what your fruit topping mixtures are, I would love to try some new ones!
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
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1 pint blueberries
1/4 cup sliced almonds, toasted (I never toast mine and its just as good!)
In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. I like my pudding to be a little thicker, so I usually put a little more yogurt and less milk. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate for a couple hours then assemble into mason jars.
In a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
Spoon the pudding into 5 mason jars; mound the berry mixture on top and save for the week!
Note: This recipe is only for 4 servings, I stretch mine into 5 servings by doubling the recipe!