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Blueberry Chia Pudding

A creamy and nutritious breakfast option that combines chia seeds and blueberries for a deliciously easy treat.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsweetened almond milk Can substitute with coconut or oat milk.
  • 1 cup blueberries (fresh or frozen/thawed) Fresh blueberries are preferred, but frozen work well.
  • 2 tbsp honey Substitute with maple syrup or agave nectar for a vegan option.
  • ½ tsp vanilla extract Use high-quality vanilla for the best flavor.
  • 4 tbsp chia seeds Organic chia seeds are recommended for the best texture.

Method
 

Preparation
  1. Add the almond milk, blueberries, honey, and vanilla extract to a blender and blend until smooth.
  2. Carefully pour the blueberry milk into two half-pint (1 cup) jars.
  3. Stir 2 tablespoons of chia seeds into each jar.
  4. Cover the jars with lids and refrigerate for at least two hours, or overnight for optimal texture.
  5. Once set, top with more blueberries, granola, or any other toppings you prefer before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. You may need to add more almond milk before serving.