Blueberry Chia Pudding

This Blueberry Chia Pudding is the perfect, no-cook breakfast that's satisfying, easy and full of plant-based protein. Chia seeds are the star of the show here, packed with fiber and healthy fats to help fuel you through the morning. With creamy coconut milk and pureed blueberries for a fresh, fruity flavor that you'll love. Gluten-free, vegan.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Cook Time 0

Chilling Time 4

Total Time 4 5

Servings servings

Calories 399kcal

Author Tessa

Ingredients

2 cups coconut milk or unsweetened almond milk or any non-dairy milk
3-5 tablespoons maple syrup or honey if not vegan
¼ teaspoon pure vanilla extract
pinch of salt
1 ½ cups fresh blueberries
½ cup black or white chia seeds

US Customary - Metric

Instructions

Add the non-dairy milk, maple syrup, vanilla, salt, blueberries, and chia seeds to a blender.
Blend until completely smooth and creamy.
Pour into jars or bowls and cover and refrigerate for at least 4 hours, ideally overnight, until thick and scoop-able.
To serve, top with fresh blueberries, more maple syrup (if desired), granola, coconut flakes, or sliced almonds.

Notes

Storage: Store covered, in the refrigerator for up to 5 days. Alternatively freeze in an airtight container (or individual, airtight containers) for up to 3 months, thawing overnight in the refrigerator before eating.

Nutrition