Description
A healthy and refreshing Blueberry Chia Seed Pudding made with almond milk, sweetened with maple syrup, and topped with a homemade blueberry sauce and optional crunchy garnishes. Perfect for a nutritious breakfast or guilt-free dessert.
Ingredients
Scale
Chia Pudding
- 1/4 cup chia seeds
- 1 cup almond milk (or any plant-based milk of your choice)
- 1 tablespoon maple syrup (or sweetener of choice)
- 1/4 teaspoon vanilla extract
- Pinch of salt
Blueberry Sauce
- 1 cup fresh or frozen blueberries
- 1 tablespoon maple syrup (or sweetener of choice)
- 1 teaspoon lemon juice (optional)
Garnishes
- Fresh blueberries
- Granola or shredded coconut
Instructions
- Prepare the Blueberry Sauce: In a small saucepan, combine the blueberries and maple syrup. Cook over medium heat, stirring occasionally, for 5-7 minutes until the blueberries soften and release their juice.
- Smooth the Sauce (Optional): If you prefer a smoother sauce, mash the blueberries with a fork or blend them to your desired consistency.
- Add Lemon Juice: Stir in a teaspoon of lemon juice for added tartness if desired. Remove the sauce from heat and let it cool.
- Mix the Chia Pudding Base: In a medium-sized bowl, whisk together almond milk, maple syrup, vanilla extract, and a pinch of salt until well combined.
- Add Chia Seeds: Stir in the chia seeds ensuring they are evenly distributed throughout the liquid.
- Refrigerate: Cover the bowl and refrigerate for at least 4 hours or overnight to allow chia seeds to absorb liquid and form a thick pudding.
- Assemble the Pudding: Once set, stir the chia pudding well. Spoon it into serving glasses or bowls.
- Top with Blueberry Sauce and Garnishes: Add a spoonful of the cooled blueberry sauce on top, then garnish with fresh blueberries, granola, or shredded coconut for texture and flavor.
- Serve: Serve chilled and enjoy this nutritious, refreshing pudding as breakfast or dessert.
Notes
- For a creamier pudding, stir the chia mixture every 30 minutes during the first 2 hours of refrigeration.
- Maple syrup can be substituted with honey or agave syrup to taste.
- The pudding can be stored in the refrigerator for up to 3 days in an airtight container.
- Use frozen blueberries if fresh are not available; just thaw before cooking the sauce.
- Lemon juice is optional but adds a nice brightness to the blueberry sauce.
