Description
This refreshing Blueberry Chia Pudding is a quick and healthy breakfast or snack option. Made with almond milk, fresh or frozen blueberries, and natural sweeteners, it's rich in fiber and antioxidants. The chia seeds create a creamy texture that's both satisfying and nutritious.
Ingredients
Blueberry Chia Pudding
- 1 cup unsweetened almond milk (or milk of choice)
- ½ cup frozen or fresh blueberries (plus more for topping)
- 2 teaspoons maple syrup (plus more as needed)
- ½ teaspoon vanilla extract
- 3 Tablespoons chia seeds
Instructions
- Blend the blueberries and milk. Add the almond milk, blueberries, maple syrup, and vanilla extract into a blender. Blend until the mixture is smooth and completely combined to create a vibrant blueberry milk base.
- Add chia seeds and stir. Pour the blended blueberry milk into a mason jar or bowl and stir in the chia seeds thoroughly to ensure they are evenly distributed throughout the liquid.
- Let sit to thicken. Allow the mixture to sit for about 5 minutes, then stir again to break up any chia seed clumps. This helps the pudding develop a smoother texture.
- Refrigerate to set. Place the chia pudding in the refrigerator and let it set for at least 30 minutes, or up to 12 hours. During this time, the chia seeds will absorb the liquid and thicken the pudding.
- Serve with toppings. When ready to enjoy, top the pudding with fresh blueberries and your choice of granola or nuts for added texture and flavor.
Notes
- You can use any type of milk you prefer, such as cow’s milk, soy, or oat milk, according to your dietary needs.
- For a sweeter pudding, increase the amount of maple syrup or add a touch of honey.
- Make sure to stir the pudding halfway through the setting time to prevent clumps from forming.
- Chia pudding can be stored in the refrigerator for up to 3 days.
- Add fresh fruit or nuts as toppings to customize your pudding.
