Fruits are on sale everywhere here in Michigan right now and I can’t stop buying them!  My kids love having strawberries and Greek yogurt as a snack before bedtime and Lindsay will eat blueberries until she makes herself sick if I don’t cut her off.  (I imagine her turning into one like that girl from Willie Wonka and the Chocolate Factory.)  So naturally, we’ve been experimenting with new recipes that we can add fresh fruit to.  Ever since Mike and I have discovered overnight oats, we’ve been changing it up with different kinds of fruit (more recipes to come with that) but I wanted something a little different, but still fast and easy for breakfast that felt summery.

This recipe hit the spot.  I first heard about chia seed pudding from my friend and fellow blogger, Daisy.  I haven’t tried it until now and I’ve been missing out.  It’s not only delicious, but you can feel good about eating it because it’s healthy.  You get the protein from the Greek yogurt, but not all the tang because the milk, vanilla, and maple syrup do a great job of sweetening things up.  (Not to mention the fresh fruit.)  The chia seeds are a nice addition to the yogurt because they add a nice texture.  Biting into them reminds me of biting into a kiwi with that slight crunch.  Chia seeds have a high amount of antioxidants, Omega-3s, and they help fill you up so you don’t have to snack until it’s lunch time.  What’s not to love about these little guys?

I know that I’ll be posting different versions of chia pudding in the future.  In fact, I have peach almond chia pudding in the fridge right now.  Alas, it’s not time for breakfast yet!

Ingredients

• 1 cup vanilla Greek yogurt
• 1 cup unsweetened almond milk
• 2 teaspoons vanilla
• 2 tablespoons maple syrup
• 1/4 cup chia seeds
• 1/2 pint fresh strawberries, sliced
• 1/2 pint fresh blueberries

Directions

1. Whisk yogurt, milk vanilla & maple syrup together until well combined.
2. Add chia seeds and stir.
3. Refrigerate overnight.
4. The next morning layer chia seeds and fruit alternating until your jar is full.

Notes – serves 4 – If you want to make this ahead of time, refrigerate the pudding mixture for two hours and then add it to an airtight container or jar with fruit layers.  Then the next morning your job is already done and you can have breakfast on the run!