Chia Pudding

We tried Danielle's Vanilla Chia Pudding this morning. I made it with almond milk and honey and it was amazing! I did two jars of the thinner consistency and one thicker, just to see the difference. I gave the girls the thicker jar and ended up thinning it out with some regular milk. We topped it with blueberries and it was a hit! I ate mine, just as it came from the jar and I loved it.I could not finish the whole thing it was so filling. Zach even reluctantly tried some and enjoyed it. He did not eat his jar, but said it is because he needs something solid first. So, maybe he was lying about liking it, but I am working on him! So Vanilla Chia Pudding will be on our breakfast list for a long time to come.

Vanilla Chia Pudding

Ingredients

• 3/4 cup almond milk, unsweetened (vanilla)
• 2 - 3 tsp maple syrup or honey
• 1 tsp pure vanilla extract
• 3 - 4 tbsp chia seeds*
• Nuts, berries, fruit, coconut flakes for topping (optional)

Directions

1. Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass), give a good shake or stir and refrigerate for at least 6 hours or overnight. When ready to eat, stir and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. Adjust the thickness of a pudding with extra milk if desired. Also the amount of sweetener is up to a personal taste.
Storage Instructions: Refrigerate for up to 5 days.