I’ve shared a few chia pud recipes here before, but this blueberry chia pudding is my current favourite. Like all chia puddings it is healthy, easy and makes for the perfect grab-and-go breakfast. This version just also happens to be super pretty, not to mention delicious!
- 1 cup blueberries (fresh or frozen)
- 1 1/2 cups milk (I use almond)
- 1-2 tbs liquid sweetener (honey, maple or agave are great)
- 1tsp vanilla extract
- 1/2 cup chia seeds
- Extra blueberries for topping
- Combine the blueberries, milk, sweetener and vanilla extract in a blender and blitz until smooth
- Pour into a bowl or container and whisk in the chia seeds
- Leave to set for a few hours (or overnight)
- Spoon into a bowl or jar and top with extra blueberries and whatever else takes your fancy
When making this blueberry chia pudding I recommend you give the mixture a stir an hour or so into the setting time. It helps make sure the chia seeds are evenly distributed and avoids any clumps forming. It won’t be the end of the world if you can’t do that, but I do find it beneficial when I can.
You can top this deliciousness with pretty much anything you have on hand – other berries, some granola, coconut – you name it. I went with all of the above this time! If you wanted to go even more decadent you could sub the milk for coconut cream. It’ll be more creamy, but also just a liiiittle bit less healthy.
These chia puddings keep pretty well too, so you can mix up a batch on a Sunday evening and have delicious breakfast all week long. Perfect for this time of year when it’s often too hot to want to think about breakfast. So good!