Blueberry Chia Pudding Recipe
A refreshing and nutritious Blueberry Chia Pudding made with frozen blueberries, coconut and oat milk, naturally sweetened with maple syrup or dates, and flavored with lemon and vanilla. This easy no-cook recipe is perfect for a healthy breakfast or snack packed with fiber and antioxidants.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Blueberry Mixture
- 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
Chia Seeds
- 1/3 cup chia seeds
Instructions
- Blend Ingredients: Combine the frozen blueberries, coconut milk, oat milk, lemon juice and zest, maple syrup or dates, vanilla extract, and a pinch of salt in a blender. Blend until the mixture is completely smooth with no lumps.
- Mix with Chia Seeds: Pour the blended blueberry mixture into a bowl and add the chia seeds. Stir thoroughly to evenly distribute the chia seeds within the liquid base.
- Initial Refrigeration: Cover the bowl and place it in the refrigerator for 5 minutes. After this period, remove and stir again to prevent the chia seeds from clumping together.
- Set the Pudding: Allow the pudding to refrigerate for an additional 10 minutes so it can thicken up to a creamy, pudding-like consistency before serving.
Notes
- Use fresh lemon zest for the best flavor and avoid the bitter white pith.
- Substitute maple syrup with honey if preferred and not strictly vegan.
- This pudding can be made the night before for a quick grab-and-go breakfast.
- Optional toppings include fresh blueberries, granola, or nuts for added texture.
- Ensure to stir the pudding a couple of times during refrigeration to prevent chia seeds from clumping.
Find it online: https://mealsbykate.com/blueberry-chia-pudding-recipe/
