Blueberry Chia Seed Pudding
This Blueberry Chia Seed Pudding is a deliciously healthy, creamy, and nutrient-packed breakfast or snack that's quick and easy to make!
Equipment
- Mixing Bowl
- Whisk or Spoon
- Measuring cups and spoons
- Storage containers
Ingredients
- 1 1/2 cups almond milk or coconut milk use carton or canned
- 1/2 cup chia seeds star ingredient
- 2 tablespoons honey natural sweetener, can substitute maple syrup for vegan option
- 1/2 teaspoon vanilla extract adds depth of flavor
- 1 cup blueberries fresh or frozen
- 1/4 cup granola optional topping
Instructions
- In a mixing bowl, add 1 1/2 cups of almond milk or coconut milk. Then, stir in 1/2 cup of chia seeds, 2 tablespoons of honey, and 1/2 teaspoon of vanilla extract.
- Using a whisk or spoon, mix all the ingredients together until the chia seeds are well incorporated and evenly distributed throughout the liquid.
- Allow the mixture to sit for about 5 minutes to let the chia seeds absorb the liquid and swell.
- After 5 minutes, stir the mixture again to break up any clumps of chia seeds that may have formed.
- Cover the bowl or transfer the pudding to individual jars. Place in the refrigerator for at least 2 hours, or overnight for a thicker consistency.
- Once the pudding has set, serve it in bowls or jars, topped with fresh blueberries and a sprinkle of granola if desired.
Notes
- If your pudding is too runny, add more chia seeds and let it sit longer to thicken.
- Whisk thoroughly and stir after 5 minutes to avoid clumps and ensure a smooth texture.
- Store the pudding in airtight containers in the fridge for up to 5 days or freeze for up to a month.