I love a good chia pudding. When I first went vegan the idea sort of repulsed me, but after 6 years chia seeds and the strangely gelatinous pudding they can create has become a favorite. I don't make it as often as I should, but when I do I tend to get a little binge-y on it. Its so good! And chia seeds are so good for you and packed with omegas- there's no guilt in this pudding. Plus its vegan, gluten-free, AND raw! This time around, we added oats to both thicken it up and add a little texture and fiber to the pudding. Since figs have just made their spring arrival in grocery stores around here we decided to incorporate some of those, too. The sweet, earthy flavor of ripe figs just contrasts so nicely with the flavor of almond and the crunch of fresh almonds sprinkled on top. And this sweet little recipe whips up in just 5 minutes! Make it the night before and enjoy it as an on-the-go breakfast or take the time to make a small batch for a hike. Its the perfect workout fuel...or late-night snack. Let's eat!

INGREDIENTS:
3 tablespoons chia seeds
3 tablespoons rolled oats
1 cup non-dairy milk
1 teaspoon maple syrup or agave (optional)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4-6 figs, roughly chopped
sliced almonds, for garnish

DIRECTIONS:
In a medium sized bowl mix chia seeds, rolled oats, milk, sweetener, and extracts. Set aside to coagulate for 15-20 mins. Top with figs and sliced almonds and enjoy! Leftovers last in the fridge up to a week.