Almond-Apricot Breakfast Chia Pudding is a satisfying dish for your first meal of the day. If you’re like me, you might even dig into this pudding as a healthier option for dessert! I used dried apricots to pull this pudding together, and top it with a sweet sauce and crunchy almonds.
What’s for breakfast? Are you always being asked, or asking yourself, that question almost every day of the week? It’s exhausting, isn’t it!
Almond-Apricot Breakfast Chia Pudding to the rescue!
I’m not much of a meal prepper (I really wish I were), but this is one dish that anyone can get behind. It takes little effort to put it together, and it’s pretty amazing to have breakfast basically waiting for you in the morning!
Basically, you just mix the milk, yogurt, chia seeds, and seasoning in a bowl, then pop it in the fridge to sit and thicken overnight (or after about an hour or so).
The smooth pudding mixes nicely with the crunchy almonds and soft apricots.
This pudding isn’t too sweet, but just before serving, I top it with a sweet sauce and some crunchy almonds. I think it’s just the right amount of sweet for breakfast.
Don’t get me wrong: I enjoy donuts for breakfast every now and then, too! These (baked) Banana Donuts with Cinnamon Cream Cheese Frosting are one of my favorites!
Chia seeds, as you may know, are a great source of fiber, antioxidants, and protein, and they’re low in calories, filling, and energizing. I mean…hello?
These tiny little seeds plump when you add liquid to them, and they don’t have any flavor so you can use them in all sorts of dishes. Try them in my Cherry, Almond & Coconut Overnight Oats with Chia, which is another dish you can get ready the night before.
I’ve also used chia seeds to make Blackberry-Thyme Chia Seed Jam – mmmm! So good on your morning toast or drizzled over some vanilla ice cream (I’m always thinking about dessert)!
Get ready for the age-old answer to, “What’s for breakfast” with Almond-Apricot Breakfast Chia Pudding! How nice to wake up in the a.m. to something so tasty!
Patricia Conte/Grab a Plate
Yields Serves 2-4
5 based on 4 review(s)
- 1-1/4 cup milk (you can add more milk just before serving if you’d like)
- 1/4 cup chia seeds
- 1/4 cup plain yogurt
- 2 teaspoons cinnamon, divided
- 10-12 dried apricots, rough chopped, divided
- 1/4 teaspoon almond extract
- 1 teaspoon cornstarch
- 1/3 cup water
- 1/4 cup honey
- 1 teaspoon fresh grated ginger
- 2 teaspoons lemon juice
- 1/8 cup almonds, chopped
- Add the milk, chia seeds, yogurt, 1 teaspoon cinnamon, half the apricots, and the almond extract to a container. Stir to combine, add a lid, and refrigerate overnight or for at least an hour.
- Before serving, stir the mixture and divide it into serving cups.
- Make the syrup to add before serving the pudding.
- In a small bowl, combine the cornstarch with about 1 teaspoon of water. Stir until smooth and set aside.
- Add 1/3 cup water, honey, ginger, lemon juice, and remaining apricots to a saucepan over medium heat.
- Stir to combine. Stir the cornstarch mixture into the other ingredients. Bring to a boil, then reduce heat to low until the mixture thickens a bit.
- Remove from the heat and drizzle the mixture over the pudding.
- Top with the almonds and serve.