Description
Indulge in this delightful Blueberry Chia Seed Pudding that’s bursting with fresh flavors and wholesome ingredients. Perfect for a nutritious breakfast or a satisfying snack, this vegan and gluten-free treat is a breeze to make and can be prepared ahead of time.
Ingredients
Scale
Blueberry Chia Seed Pudding:
- 1 cup fresh or frozen blueberries
- 1½ cups unsweetened almond milk (or milk of choice)
- 3 tablespoons chia seeds
- 1–2 tablespoons maple syrup (to taste)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend Blueberry Mixture: In a blender, combine blueberries, almond milk, maple syrup, vanilla extract, and salt. Blend until smooth.
- Combine with Chia Seeds: Pour the mixture into a bowl, add chia seeds, and mix well to prevent clumping.
- Refrigerate: Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes.
- Serve: Stir pudding, spoon into jars, and top with desired toppings.
Notes
- You can substitute maple syrup with honey or agave.
- For a thicker pudding, add an extra tablespoon of chia seeds.
- Pudding can be made up to 3 days in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
