We’re pretty into the holidays around here (as evidenced by this recipe), and are always looking to up the flavor ante. Today, we bring you our very own lemon spice chia pudding, a subtle mix of classic holiday flavors. And you don’t have to stop the flavor combos here…..for our foodies out there we’re thinking fresh rosemary with lemon zest, or rosewater and a few crushed pistachios make beautiful flavor pairings. On the road for the holidays? Chia pudding can be easily packed in your favorite tupperware. Added bonus, with 17 grams of fiber (!) it may help keep your GI system regular while on the road too. This just may be the perfect seasonal antidote to your breakfast rut. Enjoy!
- 2 tablespoon chia seeds
- ¼ cup 0% or 2% Greek yogurt
- ½ cup unsweetened vanilla almond milk
- 1 teaspoon nut butter (almond or peanut butter)
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Lemon zest to taste
- Salt to taste
- ½ blueberries (or mixed berries)
- 1 teaspoon slivered almonds (or 2-3 pecans, broken into small pieces)
- Combine chia seeds, almond milk, Greek yogurt, nut butter, and spices. Gently stir until thoroughly combined. Add lemon zest and salt to taste. Top with blueberries, nuts, and a dash of cinnamon.
*Chia pudding may be made a day ahead, and stored in the refrigerator (should last for ~2-3 days). If preparing pudding in the morning, mix at least 30 minutes prior to consuming to allow the chia seeds to gel.
277 kcal, 15 g protein, 13 g fat, 24 g CHO, 17 g fiber, 7 g sugar