Chia Breakfast Pudding
Makes 1 serving
1 cup unsweetened cashew nut milk (or whatever milk you want to use)
1/4 cup chia seeds
1 tablespoons pure maple syrup (or honey)
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract (optional)
Suggested Toppings: nuts, seeds, fresh berries, dried fruit, cacao nibs, unsweetened coconut
1. Whisk together the chia seeds and cashew nut milk until you don’t see any clumbs, then stir in the maple syrup, ground cinnamon, and almond extract (if using), then place the pudding in the refrigerator for at least 3 hours, or overnight.
2. When you are ready to eat your pudding, stir it up, then top it with whatever you’d like.
*Recipe Notes: I like my pudding to be a bit thinner. If you want a thicker consistency, just reduce the amount of milk you use, or add some mashed banana!