Blueberry Chia Pudding
Chia puddings are a delicious, healthy idea for breakfast, lunch, snacks or dessert! The chia seeds swell up and create a natural gel which thickens into a pudding consistency. This Blueberry Chia Pudding uses in season blueberries for their amazing health benefits.
Blueberries are very high in antioxidants and vitamin C which can help protect the body from disease. They are also low in sugar and high in fibre, making them great for those with low carb and low sugar dietary requirements. Read more about why I recommend adding blueberries to your daily diet here.
Chia seeds are also highly nutritious, being high in protein, fibre, calcium, zinc, phosphorous and omega 3s.
These puddings are so quick and easy to make. You can even make up a double serve and eat later in the week!
This recipe is gluten free, dairy free and egg free.
Serves 2 Time: 30 mins
2 cups of unsweetened almond milk
1/2 tablespoons chia seeds
1-2 tablespoons maple syrup or any other sweetener
1 cup of fresh or frozen blueberries (thawed)
¼ cup of slivered almonds
- In a bowl, mix the almond milk, chia seeds and maple syrup. Whisk until well combined. Let the mixture sit for 30 minutes at room temperature or cover and store in fridge overnight.
- Once the mixture has thickened, whisk again and layer chia pudding into glass containers add a layer of blueberries and sprinkle with slivered almonds, repeat layers until all the ingredients are used.
- Eat right away or seal jars in the fridge until you are ready to eat. Enjoy!
If you don’t have any almonds, use shredded coconut or hemp seeds instead.
If your chia doesn’t create a gel, they may be stale. Time to buy a new bag!
Let me know if you give these Blueberry Chia Puddings a go and what you think.
You might also like to try some of my other recipes.