Blueberry Chia Pudding
A delightful and nutritious treat merging sweet blueberries with creamy chia seeds, perfect for breakfast, snack, or dessert.
Ingredients
For the Blueberry Compote
- 1 cup blueberries (I use wild blueberries) Use fresh or frozen blueberries.
For the Pudding
- 1/4 cup chia seeds
- 1/2 cup full-fat coconut milk
- 1/2 cup almond milk Can substitute with other non-dairy milk.
- 1-2 tbsp maple syrup Adjust sweetness to preference.
- 1 tsp vanilla extract
Instructions
Preparation
- In a small saucepan, cook the blueberries on medium heat for 5-10 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside.
- While the compote cooks, add the chia seeds, coconut milk, almond milk, maple syrup, and vanilla extract to a bowl and mix together until well combined.
- Add in the blueberry compote and mix together until combined.
Setting
- Place the mixture in the fridge to set for at least 2 hours.
Serving
- Serve in small bowls or jars with your favourite toppings like fresh berries, shredded coconut, or nuts.
Notes
This pudding can be made ahead of time and kept in the fridge for 4-5 days. Store toppings separately for best texture.