Vanilla-Almond Chia Seed Pudding

by Nicole Boyd

I first became hooked on chia seed pudding when I tried Giada De Laurentis’s recipe during spring vacation. Inspired by the flavors of Trader Joe’s Vanilla Almond Granola (“Just the Clusters”), this wonderfully delicious recipe is my original, chia-tastic variation of the chef’s more classic take. The blend of almond milk and greek yogurt creates an exceptionally creamy base that boasts the perfect balance of sweet and nutty when accompanied by honey, vanilla extract, almond extract, and, last but not least almond butter. Enjoy for breakfast, dessert, or even a daytime snack!

You'll need

  • 1 cup unsweetened almond milk
  • 1 cup plain low-fat Greek yogurt
  • ¼ cup creamy almond butter
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon almond extract (this ingredient can be decreased or taken out entirely)
  • 1/8 teaspoon Kosher salt
  • 2 tablespoons honey
  • ¼ cup chia seeds

Here's how

  1. In a medium bowl, whisk almond milk, yogurt, vanilla extract, almond extract, almond butter, and salt until completely combined. Whisk in chia seeds, and let stand for about 30 minutes.
  2. After this, stir to distribute any seeds that have settled. Cover pudding and refrigerate it over night.
  3. Before eating the next day, drizzle individual servings with desired amounts of honey and almond. Be sure to top with your favorite nuts and fruits (My personal favorite toppings are salted almonds and bananas glazed with honey.)

About the Author

Nicole Boyd

Hey there! I'm Nicole, a college student subject to foodgasms and existential crises on the daily and the "brains" (if I may be so bold) behind the blog, The Collegiate Gastronomer. As I am currently in the throes of university living, I have a wide variety of interests - academic and... Read Full Bio

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