Ingredients
Blueberry Pudding Base
- 1 cup unsweetened almond milk or milk of choice
- ½ cup frozen or fresh blueberries, plus more for topping
- 2 teaspoons maple syrup, plus more as needed
- ½ teaspoon vanilla extract
- 3 tablespoons chia seeds
Instructions
- Blend Ingredients: Add the almond milk, blueberries, maple syrup, and vanilla extract to a blender. Blend until the mixture is smooth and well combined, ensuring the blueberries are fully pureed.
- Combine with Chia Seeds: Pour the blended blueberry milk mixture into a mason jar or bowl. Stir in the chia seeds thoroughly to distribute them evenly throughout the liquid.
- Initial Setting: Let the mixture sit for 5 minutes, then stir again to break up any chia seed clumps that may have formed. This ensures an even texture as the pudding thickens.
- Chill to Set: Cover and place the jar in the refrigerator for at least 30 minutes to allow the chia seeds to absorb the liquid fully and thicken into a pudding consistency. For best results, let it chill up to 12 hours.
- Serve: When ready to enjoy, top with fresh blueberries and granola for added texture and flavor.
Notes
- Use any milk of choice to make this recipe dairy-free or tailored to your preference.
- Maple syrup amount can be adjusted to your desired sweetness level.
- For a smoother texture, you can soak the chia seeds separately before mixing in the blueberry milk.
- Chilling the pudding overnight results in the best thickness and flavor melding.
- This pudding can be stored in the refrigerator for up to 3 days, making it ideal for meal prep.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast/Snack
- Method: Blending
- Cuisine: American
- Diet: Vegan
