Gluten-free | Vegan
I’m squeezing every last bit out of blueberry season, guys. As you can probably tell. Feel free to try with raspberries or blackberries too, whatever looks good to you. This chia pudding has been a breakfast/dessert staple for me all summer long. Perfect to make on Sunday nights since it needs to refrigerate overnight and voila… You have pudding in your fridge whenever you need it. My biggest discovery from this recipe that I adapted from Food52 would have to be that blueberry and cinnamon are an amazing combination. Did not know that before! You can use whatever milk you prefer or have on hand, but I found that coconut or soy give it the creamiest texture. Hope you enjoy!
1/4 cup Chia seeds
1 1/4 cup Coconut or Soy milk (or whatever you prefer)
1/2 cup fresh blueberries
2 teaspoons Cinnamon
1 tbsp maple syrup
1/2 teaspoon vanilla extract
Favorite toppings: Coconut shavings and you guessed it… more blueberries!
Blend milk, blueberries, cinnamon, vanilla and syrup together in your blender until completely smooth. Pour the blueberry mixture over the chia seeds and mix (tip: using a mason jar or any cup with a tight lid, put the blueberry mixture and chia seeds in there, cover, and give it a good shake until distributed). Then pour in serving cups (Serves 2-4 depending on the portion size).
Let them sit out for 5-10 minutes as you put your dishes away and before putting them in the refrigerator, lightly stir your chia puddings with a fork, then cover and refrigerate overnight. Garnish with toppings when ready to serve!