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Blueberry Chia Pudding

A creamy, healthy treat combining fresh blueberries and chia seeds, perfect for breakfast or a snack.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsweetened almond milk Use at room temperature for best results.
  • 1 cup blueberries (fresh or frozen/thawed) Fresh blueberries are ideal; frozen can be used if thawed.
  • 2 tbsp honey Can be substituted with maple syrup for vegan option.
  • ½ tsp vanilla extract Use a pure extract for better flavor.
  • 4 tbsp chia seeds Use high-quality, organic chia seeds.

Method
 

Preparation
  1. Add almond milk, blueberries, honey, and vanilla extract into a blender and blend until smooth, about 30 seconds.
  2. Pour the mixture evenly between two half-pint (1 cup) jars.
  3. Stir 2 tablespoons of chia seeds into each jar and mix gently to distribute.
  4. Cover jars with lids and refrigerate for at least two hours, ideally overnight.
  5. When ready to serve, top with more blueberries, granola, or shredded coconut.

Notes

Can be stored in the fridge for up to 5 days. Works great for meal prep.