Blueberry Chia Pudding: The Breakfast You Didn't Know You Needed!

almond milk

🥗Healthier: oat milk

💰Cheaper: regular milk

Oat milk is often less expensive and provides a similar texture.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is typically cheaper and has a similar sweetness.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: granola

Granola can add crunch without the coconut flavor.

blueberries

🥗Healthier: mixed berries

💰Cheaper: frozen blueberries

Frozen blueberries are usually more affordable and can be used directly.

Add 1 cup of fresh blueberries to a blender and rinse them.

Pour in 1 cup of almond milk into the blender.

Blend the blueberries and almond milk together until smooth, creating blueberry milk.

Pour the blueberry milk into a bowl.

Add 4 tablespoons of chia seeds to the bowl with the blueberry milk.

Mix the chia seeds into the blueberry milk until well combined.

Add 2 teaspoons of maple syrup to the mixture and stir well.

Let the mixture sit in the refrigerator for about 4 hours to thicken, or overnight for best results.

After chilling, give the pudding a good stir to break up any clumps.

Scoop the blueberry chia pudding into a smaller mason jar or any bowl of your choice for serving.

Top the pudding with extra blueberries, crushed walnuts, and lemon zest for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens