Blueberry Chia Pudding brings the taste of fresh, summer blueberries to you breakfast table. Chia pudding is really easy, make ahead breakfast for a stress free morning. Well at least in the breakfast department!
It’s healthy, filling and packed full of protein, fibre and antioxidants.
It makes for a really impressive presentation!
CHIA PUDDING IS SO EASY TO MAKE AND ONLY REQUIRES A FEW SIMPLE INGREDIENTS:
- Almond milk, my favorite for baking and chia puddings, I use unsweetened with a high content of almonds. Feel free to use your favorite!
- Chia seeds, they are high in fiber, antioxidants and protein
- For this Blueberry Chia Pudding recipe I use frozen blueberries, but if blueberries are in season feel free to use fresh blueberries! You can skip the step of microwaving the berries and instead puree them in a blender.
- Maple syrup or honey if you aren’t vegan. Taste the chia pudding and add more if you like it sweeter.
- Your favorite yoghurt to top it with, natural or vanilla flavor works really well with the blueberry flavor.
TIPS FOR MAKING CHIA PUDDING:
- Stir the chia seeds into the milk mixture well, and then stir again! This will prevent lumps of chia seeds forming in you chia pudding.
- For best results, let the chia pudding chill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.
For more quick and healthy breakfasts, check out this recipes:
Strawberry Banana Overnight Oats
Warm Chai Spiced Chia Pudding with Cinnamon Apples
Creamy Coconut and Banana Chia Pudding
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Enjoy!
- 1 Cup (250ml) frozen blueberries
- 1 Cup (250ml) almond milk or other plant basted milk
- 2 tablespoon maple syrup or honey
- ½ tablespoon vanilla paste or vanilla extract
- 5 tablespoon chia seeds
- topping, natural or vanilla yoghurt and fresh blueberries
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Start by adding the frozen blueberries to a microwave safe bowl and cook on hight heat until they are bursted and start to bubble. Mash with a fork or mix in a blender for a smoother result.
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Stir in the rest of the ingredients until there are no lumps. Let it sit for 5 minutes and stir again.
Cover and refrigerate over night.
Serve in 2 glasses and top with yoghurt and fresh blueberries.
Enjoy!
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