Chia Seed Pudding with Granola, Blueberries and Banana
Chef Anthony Goodwin
Superba Food + Bread
Venice, Calif.
With the return to school and work routines, healthy snacks are in greater demand. Chef Anthony Goodwin offers up a quick chia seed pudding that can be prepped for grab-and-go or served in a small dish for breakfast or a mid-morning break. The dairy-free, plant-based recipe has wide appeal for all eating styles.
Ingredients
3 oz. chia seeds
1 qt. almond milk
1 oz. maple syrup, optional
1½ tsp. vanilla extract
Fresh berries and banana slices
Granola
Steps
1. In mixing bowl, combine chia seeds, almond milk, maple syrup and vanilla. Whisk to blend. Let stand for 30 minutes so chia can bloom, stirring frequently so chia does not clump.
2. Once chia has bloomed and appears hydrated, transfer to storage container and refrigerate.
3. To serve, spoon pudding into small bowls or plastic cups with lids. Top with fresh berries, banana slices and granola.
Photo courtesy of Almond Board of California