Delicious Blueberry Chia Pudding for Effortless Mornings

This Blueberry Chia Pudding is a delightful, no-cook breakfast option that combines chia seeds and fresh blueberries for a nutritious start.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 cups

Course: Breakfast

Cuisine: Healthy

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding Base

2 cups Almond Milk Can substitute with oat milk or coconut milk.
1 cup Blueberries Use fresh for best taste; frozen may alter texture.
2 tablespoons Maple Syrup Adjust sweetness to preference.
1 teaspoon Vanilla Essence Optional, but recommended for richness.
1/3 cup Chia Seeds Must be mixed well to avoid clumping.
a pinch Salt Balances sweetness.

Optional Toppings

1 cup Fresh Blueberries For added flavor and visual appeal.
1/2 cup Granola Look for gluten-free varieties.
1/4 cup Nuts Chop for better texture.
1/4 cup Coconut Flakes Optional for a tropical twist.

Equipment

Blender
Mixing bowl or jar

Method

Preparation Steps

In a blender, combine almond milk, blueberries, maple syrup, vanilla essence, and a pinch of salt. Blend on high for about 30 seconds.
Pour the blended mixture into a medium-sized jar or container. Stir in chia seeds immediately to prevent clumping.
Let the mixture sit at room temperature for 5 minutes. Stir again to ensure chia seeds are evenly mixed.
Cover and refrigerate for at least 30 minutes, or overnight for best results.
After chilling, stir the pudding to achieve a silky texture before serving.
Add optional toppings like fresh blueberries, granola, or nuts before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 95mgPotassium: 250mgFiber: 10gSugar: 8gVitamin A: 1IUVitamin C: 10mgCalcium: 20mgIron: 8mg

Notes

This pudding is a great make-ahead breakfast and can be easily stored for up to 5 days in the fridge.

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