Description
This blueberry chia pudding is a simple, healthy and delicious breakfast or snack made with just four ingredients. It’s vegan, gluten-free and packed with fiber and antioxidants.
Ingredients
- 1 cup unsweetened almond milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon maple syrup (optional)
- 1/4 cup chia seeds
Instructions
- Add almond milk, blueberries and maple syrup (if using) into a blender and blend until smooth.
- Pour the blueberry mixture into a bowl or jar and stir in the chia seeds.
- Let the mixture sit for about 5 minutes, then stir again to prevent clumping.
- Cover and place in the refrigerator for at least 3 hours or overnight to thicken.
- Stir before serving and top with additional blueberries or toppings of choice if desired.
Notes
- You can use any type of milk you prefer – dairy or non-dairy.
- Frozen blueberries work just as well as fresh.
- Adjust the sweetness to your preference by adding or omitting maple syrup.
- Store in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 152
- Sugar: 8g
- Sodium: 107mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 4g
- Cholesterol: 0mg
