Blueberry Chia Pudding

Enjoy the pleasure of a healthy breakfast with this delicious blueberry chia pudding! Made with frozen blueberries, almond milk, maple syrup, and chia seeds, this pudding is a delightful blend of flavors. Top it with chopped toasted almonds and fresh blueberries for a healthier boost of goodness.

Start your day on a nutritious Blueberry Chia Pudding for breakfast. I know some of us ladies (and gentlemen too) start getting hungry mid-morning while working. What better way to include a bit of healthier ingredients than reaching out for that granola bar in the breakroom area. So this breakfast treat will nourish you and keep you fueled and satisfied all morning long.

I love making this chia pudding. I tend to make it the night before and chill it in the fridge overnight. Pack it up in my lunch bag and bust out my spoon when I get to my work desk with my protein coffee.

If you can’t really eat at your desk, you can try my Oatmeal Craisin Chocolate Chip Cookies. That way you can just hide those cookies under your paper work or quickly pull them out from your lunch bag.

BENEFITS OF EATING BLUEBERRY CHIA PUDDING

This blueberry chia pudding is packed with nutrient-rich ingredients like blueberries, almond milk, and chia seeds. Blueberries are loaded with antioxidants, while chia seeds are high in fiber, omega-3 fatty acids, and protein, making this pudding a wholesome breakfast option.

The combination of chia seeds and almond milk provides a good balance of protein, healthy fats, and carbohydrates, offering sustained energy throughout the morning. It’s a perfect choice for starting your day on the right foot without experiencing energy crashes later on.

Chia seeds are known for their heart-healthy benefits, such as lowering cholesterol levels and promoting heart health. Almond milk is a dairy-free alternative that is low in saturated fat, making this pudding a heart-friendly option for those watching their cholesterol levels.

Chia seeds are renowned for their ability to absorb liquid and expand in the stomach, promoting a feeling of fullness and aiding in weight management.

Enjoying this blueberry chia pudding for breakfast can help you feel satisfied and reduce the urge to snack on unhealthy foods throughout the day. So, don’t reach for those breakfast bars in the break room!

THE BREAKDOWN

• FROZEN BLUEBERRIES – You can also use fresh blueberries, but the color will be paler. Best flavor and color will come from using frozen wild blueberries.
• ALMOND MILK – I like using unsweetened.
• MAPLE SYRUP – To get your sweetness on.
• CHIA SEEDS – Organic is better but get the regular if you want.
• TOASTED ALMONDS AND FRESH BLUEBERRIES – For more deliciousness! I love having the crunch.

HOW TO MAKE BLUEBERRY CHIA PUDDING

1. In a blender, combine frozen blueberries, almond milk, and maple syrup.
2. Blend on medium speed until smooth and well combined.
3. Transfer the mixture into a medium or large bowl containing chia seeds.
4. Stir the mixture well until the chia seeds are evenly distributed. Taste and adjust sweetness by adding more maple syrup if desired.
5. Cover the bowl and refrigerate for at least 1 hour or overnight, allowing the chia seeds to expand and thicken the pudding.
6. Once chilled and set, scoop the pudding into smaller serving bowls.
7. Top each serving with chopped toasted almonds, fresh blueberries, or a dollop of almond butter for added flavor and texture.
8. Serve chilled and enjoy your delicious and nutritious blueberry chia pudding!

SUBSTITUTIONS AND VARIATIONS

Blueberries:

• Fresh blueberries: You can use fresh blueberries instead. But, you may need to add a few ice cubes to achieve the desired consistency.
• You can use strawberries, raspberries, or blackberries for a different flavor variation.

Almond Milk:

• Feel free to use other plant-based milks such as soy milk, oat milk, or coconut milk.
• If you’re not a vegan or dairy-free diet, you can use regular dairy milk.

Maple Syrup:

• Honey: Substitute with an equal amount of honey. It’s super yum too!
• Agave nectar: Another vegan-friendly option but I haven’t tried it yet.

Chia Seeds:

• Flaxseeds: Keep in mind that flaxseeds may have a slightly different texture compared to chia seeds.
• Hemp seeds: Can also be used in place of chia seeds. I actually add these on top of the pudding.

Toppings:

• Toasted nuts: You can use other toasted nuts such as walnuts, pecans, or cashews.
• Seeds: Sprinkle the pudding with pumpkin seeds, sunflower seeds, or sesame seeds for more crunch.
• Fruit: Experiment with different fresh fruits like sliced bananas, kiwi, or mangoes as toppings.

HOW TO STORE

After preparing the pudding, transfer it to an airtight container or jar. Refrigerate the pudding to prevent bacterial growth. Blueberry Chia Pudding can be stored in the refrigerator for up to 3-5 days.

By the way, it’s normal for the pudding to separate during storage. The chia seeds will settle at the bottom. Just give it a good mix before eating.

Disclosure: This post may contain affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love, or think my readers will find useful. Thanks Tootz!

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AIGHT I’M OUTRO TOOTz!!