Chia pudding. For those days when the alarm clock isn’t your friend (always).

This morning, like many of my mornings, I had three alarms set: 5:45, 5:47, 5:50. Yes, as in the morning. When the suns alarm hasn’t even gone off yet. 

On these days, I have work at 6:45 am so I don’t have a whole lot of time to physically make breakfast, so I pre-made these little guys the night before!

I make a big batch so all I have to do is grab a little jar in the morning and take off. I would love to have the luxury of sitting down to a warm meal with a cup of tea, sitting in a wooden chair with a blanket while watching the sun rise… But that’s not my reality right now. I watch the sun rise from inside my work. But my little chia pudding cup makes me a lot happier about it!

This makes three 8 oz servings. Enjoy!

 

Chia pudding pot

Ingredients:

1 cup vanilla yogurt (preferably organic)

1 cup unsweetened almond milk

1/3 cup chia seeds

1 tablespoon real maple syrup or honey

A pinch of cinnamon (optional)

2 sliced strawberries per serving  

1. Mix the yogurt, almond milk and honey/maple syrup until well blended. 

2. Add in the chia seeds and stir until combined. Let sit for 1 hour or over night. After an hour, split them into separate containers with sliced strawberries and a pinch of cinnamon on top!

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