Dessert for breakfast! Yesss! O.K., well kinda, sorta. This Greek Yogurt Vanilla Chia Seed Pudding has all the right things for a delicious, at healthy breakfast with a sweet twist. I was excited about this breakfast this morning, after I rolled out of bed, made coffee and realized I had prepared this last night. Talk about winning at the whole breakfast game. Right?
Since my last trip to Greece in September, I’ve been obsessing over Greek yogurt. I mean, I’m talking about the real thing here! For some reason, it just tastes better. It’s creamier and has the perfect balance of tang and natural sweetness to it. It’s a texture that Greek yogurt here in the U.S. are lacking.
A few months ago I discovered and have been obsessed with Elleno’s Greek Yogurt. This Seattle-based family-run company has been making Greek Yogurt, using a family recipe, which has been passed down from generations. Apparently, it’s the cultures in the yogurt that make the difference. I thought I’d use this yogurt as my base for this bowl of chia seed pudding. It turned out pretty amazing. If you’re making this recipe, I’d recommend using a creamy yogurt-like Siggi’s or Noosa; but, really, any plain Greek Yogurt will do.
What You’ll Need
1/4 cup chia seeds
1 1/2 cups almond milk
1/2 cup plain greek yogurt
1 tablespoon hemp seeds
1/4 teaspoon ground vanilla
pink Himalayan salt, to taste
2 dates, pitted or 1 tablespoon honey
1/2 kiwi, 6 raw cashews for garnish
What You’ll Need To Know
Blend the almond milk, greek yogurt, dates, ground vanilla in a high-speed blender.
In a bowl, add chia seeds, and whisk vigorously for a minute. Leave it in the fridge for 20 minutes or so and take out and give it another vigorous whisk.
Put it back to the fridge for 2 hours or longer. The whisking is to prevent the chia seeds from clumping. If you don’t have time, you don’t have to whisk it a second time. If you prefer your pudding less solid, add a little more almond milk or water.
Top it off with kiwi and cashew nuts before serving.
