Recipe for chia pudding with mango and almonds
Chia pudding was initially a “blogger thing.” It suddenly appeared EVERYWHERE on social media, and it still remains highly popular—and for good reason!
Chia seeds are packed with good nutrition. And because they can absorb up to 10 times their weight in liquid, even a couple of spoonfuls of chia seeds can really fill you up.
I’ve become really fond of chia pudding because it’s perfect for everyday use: It practically “makes” itself overnight while you’re off in dreamland, recuperating body and mind.
I like to prepare my chia pudding with a good, creamy Greek yogurt (preferably vanilla-flavored – YUM), and some milk, and then the next morning it’s just a matter of adding all my favorite toppings.
I simply garnish with whatever I have on hand, and this time it was a good portion of fresh, sweet mango. I almost always have almonds in my kitchen cabinet, and they help add a good crunch and a really satisfying sense of fullness from the start of the day.
ANY fruits and nuts go well with chia pudding, so you can easily vary your pudding from day to day. That way, it never gets boring.
Here’s my basic recipe for a good and filling chia pudding, and you can just top it with whatever your heart desires on the given morning!
Chia pudding is just so easy to make, and it tastes SO good! You can also experiment by adding oats—just use a bit fewer chia seeds 🙂
Ingredients
- 200 gram Plain yogurt vanilla
- 200 gram Milk
- 0.5 Lime
- 36 gram Chia Seeds
Instructions
The night before
- Mix all the ingredients together. You can do this in one large bowl or divide it into two mason jars - which is quite handy if you plan to take it with you the next morning.
- Refrigerate for at least 4 hours, preferably overnight.
- The next morning, garnish with your favorite fruit and chopped nuts.