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Cranberry Almond Chia Pudding

In episode two of Kristin meal preps, we have another seasonal item on the menu! I'm really embracing fall in full force. Pumpkin, apple, maple, cranberry... I'm here for it. These ingredients are all so versatile and flavorful that it would be a shame not to highlight them.


For as long as I can remember, cranberry and almond have always been paired together, so I'm sticking with what I know in this chia seed pudding. I've found that I prefer the texture of the pudding when I have a ratio of 1/4 cup chia seeds per 8 oz of liquid, and I prefer to use a non-dairy milk with some flavor, like coconut or unsweetened vanilla or soy. If you use a plain non-dairy milk, or regular dairy milk, I would recommend adding 1 tsp of vanilla extract to the recipe. Avoid adding any more almond extract, because too much of that and you start getting a fake-tasting end product. Additionally, you can split this recipe 4 ways if you want it around for a snack rather than a meal--or just eat it out of the container twice, who's going to know?


If you don't like the texture of chia pudding, don't worry! You can make this recipe into overnight oats using 1/2 cup plain oats in place of the chia seeds. Either way, you'll get a breakfast that's reminiscent of Thanksgiving flavors that will surely get you excited for the cooler weather! Enjoy!



Cranberry Almond Chia Pudding



Makes: 2-4 servings


Ingredients

  • 1/2 C chia seeds

  • 2 C almond or coconut milk

  • 1/4 Tsp almond extract

  • 2 Tbsp maple syrup

  • 1 C fresh or frozen cranberries

  • 2 Tbsp orange juice (or another tbsp maple syrup)

  • Slivered almonds for topping



Instructions



I. Heat the cranberries and orange juice (or 1 tbsp maple syrup) in a small saucepan over medium heat until cranberries burst open, about 5 minutes.

II. Once the cranberries have burst, remove from heat and mash with a fork.

III. Combine the chia seeds, milk, almond extract and maple syrup in a bowl and whisk to combine.

IV. Divide the cranberry mixture into the bottom of two 16 oz containers, then add half of the chia mixture to each.

V. Cover and refrigerate for 2-3 hours, or overnight, until the chia seeds have swelled and the pudding has thickened.

VI. Serve topped with slivered almonds and any other desired toppings.


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