Cranberry Chia Pudding
 
Prep time
Cook time
Total time
 
A genius, sweet and creamy, yet tangy way to use up the rest of your cranberry sauce from Thanksgiving!
Dana:
Serves: 2, ¾ cup servings
Ingredients
For the pudding
  • 1 cup almond milk (or light coconut milk)
  • 3 Tbsp chia seeds
  • ½ tsp vanilla extract
For the parfait
  • ½ cup homemade cranberry sauce
optional toppings/mix-ins:
Directions
  1. Combine all ingredients for the chia pudding in a mason jar and stir (or shake, with the top on) until well-mixed. Refrigerate for at half an hour before serving.
  2. Check for consistency - if it’s too thick, add a little more liquid. If it’s too thin, add a teaspoon or two of extra chia seeds, stir it up, and let it sit back in the refrigerator for about half an hour.
  3. To make the parfaits, start by scooping ¼ cup chia pudding on the bottom of a jar, then add 2 Tbsp cranberry sauce. Then repeat with another ¼ cup chia pudding and 2 Tbsp cranberry sauce. Do the same thing in another jar.
  4. If you want to get fancy, stick a layer of leftover carrot soufflé in the middle there, or a drizzle of nut butter, or pop some coconut whipped cream on top!
Notes
Note: if you’re super lazy like me sometimes and can’t be bothered to make the layers, just scoop the cranberry sauce on top of the chia pudding and devour. It’s just as delicious!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/cranberry-chia-pudding/