Chia seeds: They're not just for novelty toys anymore. Try the antioxidant-rich, high-fiber seeds in this breakfast dish created by the Test Kitchen. When soaked overnight in almond milk, the chia seeds set into a light "pudding." Drizzled with maple syrup and a sprinkling of pomegranate seeds, the nutty, surprisingly filling pudding may replace sugary cereals or pancakes as your favorite sweet way to start the day. Consider it an overnight delight.
Recipe from the Tasting Table Test Kitchen
Yield: 2 servings
Cook Time: 5 minutes (plus 1 hour for the almond milk to steep and overnight refrigeration for the pudding to set)
? cup slivered almonds
1½ cups whole milk
1½ cups skim milk
Pinch sea salt
2 tablespoons maple syrup, plus more for serving
¼ cup chia seeds
½ cup pomegranate seeds
1. In a medium saucepan set over medium heat, add the almonds and toast, shaking the pan often, until fragrant but not browned, about 3 to 5 minutes. Add both kinds of milk and the salt and bring just to a boil. Turn off the heat and set aside for 1 hour.
2. Transfer the almond-milk mixture to a blender and blend until smooth. Strain through a fine-mesh sieve and pour into a large jar or bowl. Whisk in 2 tablespoons maple syrup and chia seeds and cover. Place in the refrigerator overnight, stirring occasionally.
3. Remove the pudding from the refrigerator. Top with the pomegranate seeds, drizzle with additional maple syrup and serve. Calories per Serving: 483; Sodium: 281mg; Total Carbohydrate: 50g; Fiber: 10g; Fat: 25g