With the New Year in full effect I am doing my darndest to be mindful of what I am eating. It’s just so hard sometimes to eat well and make time for the gym when you are constantly on the go, and with a 2 year old. Not too mention what I do for a living, cook, a lot!
Breakfast is something that I take so seriously because I usually eat it around 6 am in the morning in complete darkness, silence and coldness and I want whatever I am eating to be dang good. This Chia Seed Pudding with Apples and Cherries is really really tasty not-too-mention has a ton of health benefits.
The Bob’s Red Mill® Chia Seeds are perfect given the large quantity and the fact that they are whole seeds. Thousands of years ago, chia seed was a staple in the diets of ancient Mayans and Aztecs. The word chia is derived from the Mayan language, meaning “strength,” and Aztec warriors relied on chia seed to boost energy and increase stamina.
During the winters months I am a huge advocate for buying in season and in the cold months it’s apples, pears and citrus. I decided to chop up and throw in an assortment of apples, almonds and cherries in this seriously delicious chia seed pudding. Guess what, in the summertime I’ll be replacing all of that goodness with fresh berries!
A nice big picture below for pinning, DO IT!
- 2 cups of plain yogurt
- 2 cups of coconut milk
- ¾ cup Bob’s Red Mill ® chia seeds
- ¼ cup of honey
- 1 tablespoon of vanilla
- 1 each medium diced golden delicious, red delicious, granny smith and honey crisp apple
- 1 cup of chopped roasted almonds
- 1 cup of roughly chopped fresh cherries, seeds removed
- In a large bowl whisk together the yogurt, coconut milk, honey and vanilla and then fold in the chia seeds until everything is completely combined.
- Wrap tightly with plastic wrap and refrigerate over night.
- Once the chia seed pudding has been refrigerated over night, stir and serve.
- Serve with diced assorted apples, almonds and cherries.