Wave goodbye to boring and bland chia pudding by adding a layer of warm apples sautéed in coconut oil and cinnamon for a filling breakfast.
This sponsored recipe is brought by the Almond Board of California as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Vanilla Chia Pudding with Cinnamon Apples
Recipe by Deborah Murphy, MS, RDN
- 1/3 cup (52 grams) chia seeds
- 1 cup (225 milliliters) unsweetened vanilla almond milk
- 1/3 cup (87 grams) non-fat plain yogurt
- 2 teaspoons (10 milliliters) vanilla extract, divided
- 4 teaspoons (20 milliliters) maple syrup, divided
- 2 teaspoons (10 mililiters) coconut oil
- 2 apples (272 grams), cores removed, chopped
- ½ teaspoon (1 gram) ground cinnamon
- ¼ cup (28 grams) chopped almonds
- In a small mixing bowl, combine the chia seeds, almond milk, yogurt, 1 teaspoon vanilla and 2 teaspoons maple syrup. Stir well with a wire whisk. Cover with plastic wrap and refrigerate overnight.
- Divide chia pudding into four small glasses and set aside.
- To make the apples, melt the coconut oil in a non-stick skillet over low heat. Add the apples, cinnamon, and remaining vanilla and maple syrup. Sauté for 8 to 10 minutes, stirring frequently until apples are tender and thick sauce has formed. Top each pudding dish with equal amount of apples. Sprinkle with chopped almonds and serve immediately. Serves 4.
Serving Size 1/3 cup chia pudding (87 g) topped with 1/3 cup (57 grams) cooked apples and 1/4 ounce (7 grams) almonds
CALORIES 198; TOTAL FAT 10g; SAT. FAT 2g; CHOL. 1mg; SODIUM 56mg; CARB. 21g; FIBER 7g; SUGARS 11g; PROTEIN 6g; POTASSIUM 269mg; PHOSPHORUS 193mg
Note: Analysis assumed Greek yogurt.