Blueberry Chia Pudding
A nourishing and delightful chia pudding made with fresh blueberries, perfect for breakfast or a healthy snack.
Ingredients
Base Ingredients
- 1 cup unsweetened almond milk (or any non-dairy milk) Keeps it light and lactose-free; whole milk can be used for richer taste.
- 1 cup blueberries (fresh or frozen/thawed) Fresh blueberries provide best flavor; frozen works too.
- 2 tbsp honey Natural sweetener; substitute maple syrup for a vegan option.
- ½ tsp vanilla extract Good quality vanilla makes a difference.
- 4 tbsp chia seeds Tiny seeds that help achieve the pudding's delightful texture.
Instructions
Preparation
- Add the almond milk, blueberries, honey, and vanilla extract to a blender. Blend until the mixture is smooth and creamy, about 1-2 minutes.
- Pour the blueberry blend into two half-pint jars, dividing it evenly.
- Stir 2 tablespoons of chia seeds into each jar, ensuring they’re well-distributed.
- Cover the jars and refrigerate for at least two hours; overnight works best.
- Remove from the fridge, top with additional blueberries or granola, and enjoy!
Notes
Store leftovers in the fridge for up to 5 days. For best texture, stir before enjoying. Great for meal prep!