Blueberry Chia Pudding with Almond Milk

Prep Time 5 mins

Cook Time 240 mins

Total Time 4 hrs 5 mins

Difficulty: Beginner

Servings: 2

Estimated Cost: 10

Calories: 200 kcal

Best Season: Suitable throughout the year

Description

Today, I’m diving into my personal favorite and Full Craving‘s top recommendation, and that’s as delightful as it is nutritious: Blueberry Chia Pudding with Almond Milk. This vibrant, antioxidant-rich treat has become a staple in my morning routine, and I can’t wait to share it with you.

General

You know, chia seeds have been a dietary powerhouse since the days of the Aztecs and Mayans. These tiny seeds are packed with fiber, omega-3 fatty acids, and protein, making them a fantastic addition to any meal. When combined with almond milk and blueberries, they transform into a creamy, satisfying pudding that’s both delicious and nourishing. Blueberries, often dubbed “nature’s candy,” are not only sweet and juicy but also loaded with antioxidants and vitamins. Pairing them with chia seeds creates a harmonious blend of flavors and textures that’s hard to resist. One of the best things about this recipe is its versatility. You can easily swap the blueberries for other fruits like strawberries, mangoes, or raspberries. or a tropical twist, try using coconut milk instead of almond milk. And if you’re looking to add a bit more protein, consider mixing in a spoonful of Greek yogurt or a plant-based protein powder.

Ingredients

1 cup chia seeds
2 cup unsweetened almond milk
1 cup fresh or frozen blueberries (thawed if frozen)
1 tbsp maple syrup or honey (optional)
1 tsp vanilla extract

Instructions

Blend Blueberries

1
In a blender, puree the blueberries until smooth.
2
Mix Ingredients
In a medium-sized bowl, combine the chia seeds, almond milk, blueberry puree, vanilla extract, and maple syrup or honey if you’re using it. Stir thoroughly to ensure the chia seeds are evenly distributed.
3
Initial Chill
Let the mixture sit for about 5 minutes, then give it another good stir to break up any clumps that may have formed.
4
Refrigerate
over the bowl and place it in the refrigerator for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and form a pudding-like consistency.
5
Serve
Once set, give the pudding a final stir. Divide it into two servings and top with fresh blueberries, a sprinkle of granola, and a handful of coconut flakes for added crunch and flavor.
Sweetness Level: Depending on the natural sweetness of your blueberries and your personal preference, you might find the pudding sweet enough without any added sweetener. Taste the mixture before adding maple syrup or honey. Consistency: If you prefer a thicker pudding, you can increase the amount of chia seeds to ⅓ cup. Conversely, for a looser consistency, reduce the chia seeds slightly. Storage: This pudding can be stored in the refrigerator for up to 3 days. It’s a great option for meal-prepping a healthy breakfast or snack.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 200kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 0.5g3%
Sodium 150mg7%
Total Carbohydrate 30g10%
Dietary Fiber 12g48%
Sugars 10g
Protein 6g12%

Calcium 350 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Sweetness Level: Depending on the natural sweetness of your blueberries and your personal preference, you might find the pudding sweet enough without any added sweetener. Taste the mixture before adding maple syrup or honey.
Consistency: If you prefer a thicker pudding, you can increase the amount of chia seeds to ⅓ cup. Conversely, for a looser consistency, reduce the chia seeds slightly.
Storage: This pudding can be stored in the refrigerator for up to 3 days. It’s a great option for meal-prepping a healthy breakfast or snack.

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