A staple in the Aztec diet, chia seeds only recently started gaining attention as a health food rich in omega-3 fatty acids and fiber. Though the seed has plenty to get excited about, I didn’t get on the chia bandwagon until I tried them at a fitness conference last year. Chia seeds can be eaten in a variety of ways, but when suspended in liquid, they take on a soft and gelatinous texture akin to tapioca. This texture is somewhat unusual, but it’s what makes the seeds so fun to eat! In this breakfast recipe, I made a dairy-free chia pudding and paired it with roasted fresh apricots. This drupe has a sweet, tart flavor and soft texture that complement the mild taste of chia seeds. Together they make a light and satisfying breakfast to kick start your day.
Roasted Apricot Chia Pudding
1/2 cup chia seeds
2 cups unsweetened almond milk
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
4 to 6 apricots
2 teaspoons dark brown sugar or maple syrup
2 tablespoons toasted slivered or sliced almonds
1 pint fresh raspberries (optional)
Yield: 4 servings
1. In a medium bowl or large mason jar, combine the chia seeds, almond milk, maple syrup and vanilla. Stir until well incorporated. Cover and refrigerate overnight.
2. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
3. Halve and pit the apricots. Place the apricot halves cut-side up on the prepared baking sheet. Sprinkle the brown sugar or maple syrup over the apricots. Bake in the oven until soft and lightly browned, 25 to 30 minutes.
4. Equally divide the pudding among bowls and top with the warm apricots and almonds. Sprinkle with raspberries, if desired.