SERVES 2
We tend to make this refreshing, light, and clean dish at night, so that we can wake up the next day, grab it, and go. We’re often tempted to eat it as soon as it’s ready, though, as it makes a delicious and simple dessert. It’s packed with protein and fiber. This is a basic recipe, but there are so many ways to create variations you can always make it seem fresh and new. Start with this version, then you’ll want to try some of our favorite combinations, which we’ve listed below. We like to use our homemade Raw Vanilla Almond Milk for the base, but if you don’t have that available, you can use unsweetened almond milk. Coconut milk works as a nice, creamy base, too.
1¼ cups unsweetened almond milk
3 Tbsp. chia seeds
¼ tsp. cinnamon
⅛ tsp. vanilla bean powder
1 Tbsp. maple syrup
Toppings of choice (optional)
1 Place all the ingredients in a lidded jar (we like to use a glass mason jar), put the lid on, and shake well until blended. Alternately, you can stir the ingredients together in a bowl, but make sure you stir the chia seeds in well so they don’t clump together.
2 Let the mixture stand for 10 minutes and then shake or stir again.
3 Refrigerate for 1 hour or overnight. Store in an airtight container for up to 2–3 days.
4 Serve in bowls and top with berries, granola, chopped almonds, and shredded coconut. Sometimes we like to add cashew or almond butter to make it even heartier. So good!
For variations, you can add 1 Tbsp. cacao powder, ¼ cup frozen blueberries, ½ tsp. lemon or orange zest, or ⅛ tsp. cardamom plus ½ tsp. cinnamon.
