Blueberry Chia Pudding Recipe
This refreshing Blueberry Chia Pudding is a nutritious, dairy-free breakfast or snack option that combines antioxidant-rich blueberries with omega-3 packed chia seeds. Naturally sweetened with maple syrup or dates, and enhanced with coconut and oat milk, this creamy pudding offers a perfect balance of tartness and sweetness with a hint of lemon zest.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 1 cup frozen blueberries
- 1/4 cup canned full-fat or light coconut milk
- 3/4 cup unsweetened oat milk or soy milk
- Juice and zest of 1 lemon
- 1 tbsp maple syrup or 2 Medjool dates
- 1/2 tsp vanilla extract
- Pinch of salt
Dry Ingredients
- 1/3 cup chia seeds
Instructions
- Blend ingredients: In a blender, combine frozen blueberries, coconut milk, oat milk, lemon juice, maple syrup (or dates), vanilla extract, and a pinch of salt. Blend until completely smooth and creamy.
- Mix with chia seeds: Pour the blended blueberry mixture into a bowl and stir in the chia seeds until they are evenly distributed.
- Initial refrigeration: Cover the bowl and refrigerate for 5 minutes, then stir again thoroughly to prevent chia seeds from clumping together.
- Final thickening: Allow the pudding to sit in the refrigerator for an additional 10 minutes so it thickens to the perfect pudding consistency before serving.
Notes
- For a sweeter pudding, add more maple syrup or extra dates to taste.
- Use fresh blueberries if preferred, but the texture will be less smooth.
- Make sure to stir the pudding a couple of times during setting to avoid clumping.
- Chia pudding can be stored covered in the fridge for up to 4 days.
- If you prefer a thinner consistency, add more oat or coconut milk before refrigerating.
Find it online: https://forkvista.com/blueberry-chia-pudding-recipe/
