Blueberry Chia Seed Pudding
Blueberry Chia Seed Pudding, a simple chia seed pudding recipe topped with blueberries and a sprinkle of nuts or seeds. Great for a make ahead plant-based breakfast or snack!
Ingredients
- ½ cup chia seeds
- 2 cups plant-based milk
- 1 tablespoon maple syrup
- ½ tablespoon vanilla extract
- ½ cup blueberries
Instructions
- Make chia pudding: Add chia seeds, plant-based milk, maple syrup, and vanilla extract to a medium mixing bowl and stir to combine. Let sit 10 minutes, then stir again to mix well. Then cover and place in the refrigerator for at least two hours to let the pudding thicken, ideally overnight.
- Build chia pudding cups: To build the pudding cups, add the chilled and thickened chia pudding into small glasses or jars, leaving about 1/2 inch left at the top. Then add blueberries and a sprinkle of nuts or seeds.
Notes
- Make ahead: Chia seed pudding is great for meal prep and can be made up to 3 days before eating. Build the entire pudding with toppings, or just make the pudding ahead of time and then top with blueberries and nuts or seeds before serving.
- Leftovers and storage: Store in airtight containers in the refrigerator for up to 3 days. To freeze, add to airtight containers and freeze up to two month. To thaw, remove from freezer into refrigerator for 24 hours and then enjoy within 2-3 days.
- Nutrition notes: Nutrition information is an estimate for all ingredients and using sunflower seeds as a source for the nuts or seeds. This recipe is vegan and gluten free.
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 27gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 0.5gTrans Fat: 0.03gSodium: 61mgPotassium: 174mgFiber: 9gSugar: 14gVitamin A: 268IUVitamin C: 2mgCalcium: 313mgIron: 3mg
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