Summary: 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.
- 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
For directions please visit: girlichef.com