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Sunday, December 29, 2013

Chia Seed Breakfast Pudding

Chia Seed Breakfast Pudding by
So, I'm not really the kind of person that makes resolutions.  I'd rather set goals.  Although, when you stop to think about it, they're kinda-sorta the same thing.  It must be a mental thing.  Resolutions are so... resolute.

Definition of resolute: firm, unwavering.  It's a "do it, or else" sort of commitment.  It's like you're setting yourself up for failure.  Are things really meant to be set in stone?

And then there is a goal.  Definition of goal: an aim or desired result.  It's more of a "work your hardest until you are able to reach it" sort of attitude.  It conjures up images of success and hard work.

Chia Seed Breakfast Pudding by
Just me?  Hmmm, perhaps.  I still don't make resolutions.

But my goals for 2014 are simple.
1. Move more.
2. Add more healthy meals to our everyday routine.

Notice how I didn't say I'm running x-amount of miles every day and going on a diet.  If I made those resolutions, I would surely fail. Especially since the only reason that I run is if I'm being chased. So, power-walking x-amount of miles every day then...
Chia Seed Breakfast Pudding by
What better place to begin accomplishing my goals than first thing in the morning. Though I love a good, hearty breakfast, I know that I just can't eat them that often anymore.   I will save them for special occasions, and replace them with healthier options.  Like this chia seed pudding.  The chia seeds start your day off right by supplying your body with Omega-3's and fiber - and they are surprisingly filling.

Plus, YUM. This breakfast pudding is lightly sweet and vanilla-tinged, and I love that you can switch up the fruit with the seasons. Plus, the added crunch and earthiness of toasted almonds adds a satisfying texture component.

Here's to goals in 2014!

Chia Seed Breakfast Pudding
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Chia Seed Breakfast Pudding by

by Heather Schmitt-Gonzalez
Prep Time: 10 minutes + overnight in frid
Cook Time: n/a
Keywords: breakfast soy-free vegetarian almond milk chia seeds Greek yogurt maple syrup

Ingredients (serves 4)
  • 1 cup vanilla almond milk
  • 1 cup plain low-fat Greek yogurt
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • big pinch sea salt
  • 1/4 cup chia seeds
to serve:
  • 2 cups fruit, like a combination of mandarin orange segments and pomegranate arils (see note at bottom)
  • 4 teaspoons pure maple syrup
  • 1/4 cup sliced almonds, toasted
Whisk together the almond milk, yogurt, maple syrup, vanilla, and salt until smooth. Whisk in the chia seeds. Cover and refrigerate overnight.

The next day, toss the mandarin orange sections and pomegranate arils with the maple syrup. Mix in the toasted almonds.

Spoon the pudding into four glasses or bowls, top with fruit/almond mixture, and serve.

note on fruit in topping:
I used a mixture of mandarin orange segments and pomegranate arils to top this. If it's spring or summer, substitute fresh berries (if using strawberries, dice them). I think ripe peaches or nectarines would be amazing, as well.

-ever-so-slightly adapted from Giada's Feel Good Food
Chia Seed Breakfast Pudding by