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🫐 Blueberry Chia Seed Pudding

Breakfast Go-To
Print Recipe Pin Recipe
Prep Time 5 minutes
Chill Time 3 hours
Servings: 2 Servings
Course: Breakfast
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 Tbsp Chia Seeds
  • 1 Cup Unsweetened Almond Milk (or alternative)
  • 1 Tsp Vanilla Extract
  • 1 Tbsp Sugar-Free Maple Syrup (optional)
  • 1 Tbsp Almond Flakes (for topping)

Method
 

  1. Combine Ingredients: In a bowl or jar, combine the chia seeds, almond milk, vanilla extract, and optional sugar-free maple syrup. Whisk thoroughly.
  2. Whisk Again: After 5 minutes, give it another good whisk to break up any clumps.
  3. Chill: Cover and refrigerate for at least 3 hours, or ideally, overnight, until the pudding has thickened.
  4. Adjust Texture: Once chilled, give it a stir. If it's too thick, add a splash more almond milk. If it's too thin, chill for a bit longer.
  5. Serve: Divide the pudding into two bowls and top each with ¼ cup of blueberries. Add optional toppings like almond flakes, granola, or shredded coconut (my personal favorite!).

Notes

Tips & Swaps:
  • For an even creamier texture, you can blend the chia pudding before refrigerating.
  • Use fresh or frozen wild blueberries for maximum flavor and nutrients.
  • Garnish with a sprinkle of cinnamon or a few chopped nuts (or alternatives) for extra texture and anti-inflammatory benefits.
You can also add a small amount of oats along with the chia seeds and almond milk for a heartier pudding.