In my book The Need for Seeds, I’ve picked 21 of my delicious seed recipes for you to enjoy. On my Grow with Nutrition blog I’ve featured On-the-Go Hemp Seed Smoothie, White Bean Chia Seed Salad and Roasted Bell Peppers with Sunflower Seeds. Now with Easter around the corner, let’s make the overnight apricot chia pudding, which is a twist on the recipe in my book and ideal to add to your menu this long weekend.
With the magic of the swelling chia seeds and the refrigerator, this recipe is very simple. Just remember to assemble it the night before! I love the flavour of apricots with chia seeds first thing in the morning. For added protein and calcium, I recommend topping this pudding with Greek yogurt, as well as sliced almonds for an extra crunch.
Overnight Apricot Chia Pudding
Makes 4 Servings
- Bone Health
- Digestive Health
- Heart Health
- Immune Health
2 cups (500 mL) 1% milk
2 teaspoons (10 mL) liquid honey
¾ cup (175 mL) chia seeds
¾ cup (175 mL) chopped dried apricots
Garnish (per serving)
1 tablespoon (15 mL) plain 2% Greek yogurt
1 tablespoon (15 mL) sliced almonds
2 teaspoons (10 mL) each of blueberries and fresh apricots (or your favourite fruit)
In a large bowl, whisk together the milk and honey, then add chia seeds, and chopped apricots. Transfer mixture into four – 8 ounce (250 mL) mason jars, cover and refrigerate overnight. In the morning, stir just before serving, top each serving with Greek yogurt, sliced almonds, blueberries and fresh apricots.
The Need for Seeds Round Up
Seeds of all varieties—from chia seeds and flaxseeds to sesame and sunflower seeds—are so versatile they can easily go from travel snacks to ingredients in salads like this recipe. This spring, I’m thrilled to share my passion for seeds, along with food, healthy lifestyles and nutrition, with you my book The Need for Seeds!
Have a Happy Easter
“Don’t judge each day by the harvest you reap but by the seeds you plant” ~ Robert Louis Stephenson
Copyright © 2017 Jane Dummer | All Rights Reserved