Description
Love blueberries? This chia pudding is for you! Packed with blueberry flavour and perfect for a healthy breakfast, snack or dessert!
Ingredients
Units
Scale
- 1 cup blueberries (I use wild blueberries)
- 3/4 cup light coconut milk (can sub any plant-based milk)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup chia seeds
Instructions
- In a small saucepan, cook the blueberries on medium heat for 8-12 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside. Let cool for 5 minutes
- 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, then place the mixture in the fridge to set for at least 1 hour.
- Serve in small bowls or jars with your favourite toppings.
Notes
How to thicken chia pudding: is your chia pudding too thin? Mix in an extra tablespoon of chia seeds to it and let it sit again in the fridge for 30 minutes to thicken. Some brands of chia seeds will also tend to thicken better, so if your chia seeds aren’t swelling, they may be stale.
How to thin out chia pudding: is your chia pudding too thick? Mix in some more coconut milk until it’s the texture you like!
How to store: store leftovers in a sealed jar or container in the fridge for up to 3 days. The colour of the chia pudding may get duller over time, but this won’t affect the taste.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 13g
- Fiber: 8g
- Protein: 4g
