- ¾ cup milk (whole cow’s milk)
- 1 cup of iögo Greek Vanilla yogurt
- 2 Tbsp. of Maple syrup
- 1 tsp. vanilla extract
- pinch of fine sea salt
- ¼ cup chia seeds
- Fresh strawberries, pumpkin seeds
Add all ingredients except chia seeds to a medium bowl and whisk vigorously to combine. Add chia seeds and whisk to combine.
Cover the bowl with plastic wrap and refrigerate overnight for a pudding consistency the next morning.
In the morning, give a whisk to your pudding to evenly distribute chia seeds. Serve into individual jars and enjoy it while it’s cold.
If you have leftovers, keep covered in the fridge for 2-3 days.
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