Breakfast Sticky Date Chia Pudding
It’s a simple tradition, but in our home, we start every morning around the kitchen table, sharing a wholesome moment and a wholesome breakfast. We’ve been enjoying this recipe for years — it’s tasty, packed with good ingredients and, most of all, puts a smile on my kids’ faces. – Veronica, NS
- Prep: 15 minutes
- Resting: 4 hours
Ingredients
- 1 ⅓ cups (325 mL) vanilla Greek-style Canadian yogurt, divided
- 2 tbsp (30 mL) smooth peanut butter
- ⅓ cup (75 mL) Canadian whole milk
- 6 pitted Medjool dates
- 1 tsp (5 mL) vanilla extract
- 2 tsp (10 mL) ground cinnamon
- 3 tbsp (45 mL) chia seeds
-
Chopped fresh fruit, for serving
Make it with Canadian Dairy
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Preparation
In small bowl, stir together ⅓ cup (75 mL) vanilla yogurt and peanut butter. Cover and refrigerate until ready to use.
To a blender, transfer remaining 1 cup (250 mL) vanilla yogurt, milk, dates, vanilla and cinnamon. Blend on medium speed until smooth and fully incorporated.
Add chia seeds and whisk until combined.
Transfer mixture to ramekins or individual serving dishes and refrigerate, covered, for at least 4 hours or up to overnight.
Top with peanut butter mixture and serve chilled with fresh fruit.
Tips
Try making this chia pudding using your choice of nut butter, if desired. Drizzle with caramel sauce or garnish with granola, if desired, for added decadence. Fresh berries, figs, apples and pears go well with this chia pudding.
Nutritional information
Per serving| Energy: | 557 Calories |
| Protein: | 27 g |
| Carbohydrate: | 88 g |
| Fat: | 14 g |
| Fibre: | 13.9 g |
| Sodium: | 72 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 31 % / 398 mg |
| Niacin: | 67 % |
| Selenium: | 50 % |
| Phosphorus: | 43 % |
| Vitamin B12: | 42 % |
