Vanilla Chia Seed Pudding

Place the chia seeds in a medium bowl. Add the almond milk (and yogurt if using, see note below), vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.

Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerator overnight, but 4 hours will do if you’re feeling antsy.

Before serving, stir the pudding to make sure that there aren’t any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice.

Suggested toppings:
– Blood orange segments and pistachios
– Mixed berries and lemon zest
– Diced mango, toasted coconut and dark chocolate shavings
– Sliced bananas with cinnamon
– Blueberries, toasted almonds and maple syrup
– Granola
– Dried fruit of choice

Note: For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat Greek yogurt or non-dairy yogurt of your choice.