Overnight Maple Cinnamon Chia Pudding with Michele’s Toasted Muesli

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Overnight Maple Cinnamon Chia Pudding with Michele’s Toasted Muesli

Chia seeds have gained a reputation as a “superfood,” and there’s good reason why: These tiny little seeds are rich in protein, fiber and calcium, plus omega-3 fatty acids that support our health in so many ways. They’re also really tasty as part of an over-night breakfast pudding, like this one from Michele’s kitchen!

 

Overnight Maple Cinnamon Chia Pudding with Michele’s Toasted Muesli
1 medium ripe banana
3 T. black chia seeds
¾ c. of your favorite almond milk (I used vanilla flavored almond milk and the pudding was not too sweet. Toasted coconut almond milk or unsweetened would also be delicious!)
1/4 t. cinnamon
1 t. maple syrup
pinch of sea salt

-Mash banana (about 1/3 cup) and add to mason jar
-Stir in chia seeds
-Slowly mix in almond milk, ¼ cup at a time
-Stir in salt, cinnamon and maple syrup
-Cover the jar and refrigerate overnight

In the morning, top with ¼ cup Michele’s Toasted Muesli, fresh berries and enjoy!

Other great toppings include Michele’s Granola, almonds or sliced bananas.

Note that if you’re not a fan of the texture of chia seed pudding, try mixing in a couple tablespoons of rolled oats into your mixture before refrigerating overnight.


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