Chia Seed Breakfast Pudding

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Ingredients

Recipe Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.Ā Place the almond milk, yogurt, honey, vanilla, and chia seeds in a stainless-steel mixing bowl. Whisk until blended. Cover tightly with film wrap. Allow to stand 30 minutes. Stir to distribute the seeds after they have settled. Cover tightly with film wrap and refrigerate 24 hours.Ā CCP: Refrigerate at 41Ā°F, or below.Ā Transfer pudding to a storage container. Cover and refrigerate until needed.Ā CCP: Refrigerate at 41Ā°F, or below.

To prepare Ć  la carte:

Place 1Ā½ oz. of bananas in the bottom of an 8 oz. serving glass or bowl. Place 5 oz. of chia-seed pudding on top of the bananas. Mound Ā½ oz. each of blueberries, strawberries, and raspberries on top of the pudding. Sprinkle Ā½ oz. of granola on top of the berries.

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