Yogurt & Chia Pud­ding

Backpacker - - TRAIL CHEF -

Use this spin on a break­fast bowl to re­place your oat­meal— or your dessert. 2 to 3 serv­ings

2 Tbsp. wal­nuts, chopped 2 Tbsp. unsweet­ened co­conut 1 Tbsp. pepi­tas 1 Tbsp. chia seeds 1 Tbsp. maple syrup 1 cup trail yogurt

AT HOME Toast wal­nuts and co­conut in a dry non­stick pan on medium-high heat un­til fra­grant. Re­move from heat and let cool. Put nuts, co­conut, pepi­tas, and chia seeds in a small zip-top bag. Pour maple syrup into a leakproof con­tainer. Pack in­gre­di­ents for trail yogurt.

AT CAMP Mix yogurt with all in­gre­di­ents. Let sit for 5 to 10 min­utes, then serve.

TIP Maple su­gar can be used in place of maple syrup. Sim­ply dis­solve it in a lit­tle warm wa­ter be­fore adding to yogurt.

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