Blueberry Chia Pudding

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www.theconsciousplantkitchen.com

This Blueberry Chia Pudding is a creamy fruity chia seed pudding for blueberry lovers. It's packed with 10 grams of protein and 16 grams of fiber.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/blueberry-chia-pudding/ or scan the QR code here ➡️

Prep Time10

Soaking4

Total Time4 10

Servings: servings

Calories: 419.9kcal

Author: Carine Claudepierre

Ingredients

1 cup Unsweetened Vanilla Almond Milk (note 1)
¾ cup Dairy-Free Yogurt (note 2)
½ cup Chia Seeds (note 3)
4 tablespoons Maple Syrup (note 4)
¾ cup Blueberries (note 5)

US Customary - Metric

Instructions

In a high-speed blender, blend the blueberries with almond milk, yogurt, and maple syrup.
In a large mixing bowl, add chia seeds, and pour the blueberry milk, on top.
Stir with a fork to incorporate the seeds into the milk.
Set aside at room temperature, and stir the pudding again every 5 minutes for the next 20 minutes to make sure the seeds distribute nicely and do not gravitate to the bottom of the bowl.
Cover the bowl tightly, refrigerate overnight or for at least 3 to 4 hours to firm up.
Stir well before serving, and serve with coconut yogurt and blueberries.

Notes

Note 1: Feel free to use any milk you love. To boost the protein, use soy milk or any type of protein-fortified milk. If your milk doesn't contain any vanilla, add 1/2 a teaspoon of vanilla extract.

Note 2: Any type of plain dairy-free yogurt works.

Note 3: Black or white chia seeds are the same and work in the same amount in this recipe.

Note 4: Any liquid sweetener can be used, like agave syrup, coconut nectar, or brown rice syrup.

Note 5: You can use fresh or frozen blueberries. If you are using thawed strawberries, weigh them to get the same amount as fresh strawberries.

Storage: You can store the pudding in a sealed container in the fridge for up to 4 days.

Nutrition