Chia seeds are little nutrition powerhouses. They contain healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, AND calcium. And unlike flax seeds, they don’t need to be ground in order for your body to absorb the nutrients.

These super little seeds absorb up to ten times their weight in water. So when you mix them with liquid ingredients, they expand like little tapioca balls making a delicious and very satisfying pudding that is SO simple to make. For this recipe I used a combination of almond milk and Greek yogurt to up the protein factor and the creaminess of the pudding…it was delish!

I just mixed the chia seeds with almond milk, Greek yogurt, vanilla, maple syrup, a pinch of Kosher salt and refrigerated overnight.

The next morning I divided the pudding into 4 mini mason jars (because I’m obsessed with mason jars!) and then topped them with fresh fruit. The raspberries were beautiful…

You can really use any fruit you like. Baked apples and cinnamon are perfect for fall…

Vanilla Chia Pudding

1 cup vanilla-flavored almond milk

1 cup plain low-fat Organic Greek yogurt

1 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

pinch of Kosher salt

1/4 cup chia seeds

1 cup fruit (raspberries, baked apples, blueberries, bananas, etc)

In a medium bowl, whisk together almond milk, yogurt, maple syrup, vanilla and salt until well blended. Whisk in the chia seeds and let stand for 30 minutes. Stir well to evenly distribute the seeds, cover and refrigerate overnight.

Spoon the pudding into 4 bowls or glasses and top with your favorite fruit.