2 cups almond milk, unsweetened
½ cup chia seeds
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup strawberries
4 shortbread cookies, crumbled
- Combine almond milk, chia seeds, maple syrup and vanilla in a mixing bowl. Whisk to combine.
- Refrigerate and cover overnight (or at least for 4 hours). The chia pudding should be thick when done as the chia seeds soak up the milk. If needed, add more chia seeds, stir and refrigerate again.
- Top with sliced strawberries and crumbled shortbread cookies.
Recipe contributed by Sara Pellegrino, MPH, RD, LDN