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Vanilla-Almond Chia Breakfast Pudding

From: dailyburn.com Makes 2 large servings. It will keep refrigerated for up to 5 days.

2 cups unsweetened almond milk, homemade or store bought
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey
Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
Almonds or other nuts for topping

Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.

Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.

Pudding with Dried Apricots and Pineapple

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.
From: bonappetit.com Serves 2

1 cup unsweetened almond milk
4 tablespoons chia seeds
2 teaspoons agave nectar
½ cupchopped fresh pineapple
¼ cupchopped dried apricots
2 tablespoons unsweetened shredded coconut
Finely grated lime zest (for serving)

Whisk together almond milk, chia seeds, and agave in a medium bowl. Cover and chill overnight. Serve topped with pineapple, apricots, coconut, and lime zest.