This Blueberry Chia Pudding is packed with fruity flavors. Deliciously sweet, creamy, and loaded with superfoods. It's made with simple pantry ingredients, wholesome, and without refined sugars. So healthy and delicious. Perfect breakfast! (V+GF)
Place all ingredients except chia seeds in a blender. Mix on high speed until you get nice even mixture.
Transfer mixture into a bowl. Add in chia seeds.
Mix chia seeds using the whisk or the spoon.
Leave chia pudding to rest for 10-15 minutes. Seeds will start to absorb the liquid and expand forming the chia pudding. Mix the chia seeds halfway through. That way, chia seeds will absorb liquid equally, and there will be no lumps. Remember to stir!
If chia pudding is too dense, add in more liquid (milk). Also, this is a good time to try the chia pudding and add more sweetener if desired.
Top chia seeds with fresh blueberries and sliced almonds.
Makes 1 bowl that serves: 1 person (full meal size) or 2 people (dessert/snack meal size).Substitutions
You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here.
You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup, stevia, or any low-carb sweetener are great options too.
Keep refrigerated in a sealed jar or container for up to 2 days. PREP THE NIGHT BEFORE: Prep the chia pudding and put it into a jar with a lid. In the morning, just add toppings and enjoy!NOTE: The chia pudding ratio I used here is ⅓ cup chia seeds per 1 cup of liquid (milk). This makes nice creamy chia pudding. If you prefer chia pudding to be more dense and firm, use less liquid (milk), about ¾ cup.As a measure, I use a US cup (240ml). Nutrition information is calculated without added toppings.