Blueberry Chia Pudding
It feels like chia pudding is having a comeback lately, and I am so here for it! I have always enjoyed chia pudding and love how it's packed with fiber, protein, and healthy fats. This Blueberry Chia Pudding recipe is a new favorite flavor I've recently made, and it pairs so well with homemade blueberry jam, coconut yogurt, and fresh blueberries. I love making a big batch of chia pudding each week for a quick and easy breakfast or snack to have on hand and ready to go!
Equipment
- 1 large storage container
- 3 medium food jars
- Whisk
Ingredients
- 1/2 cup chia seeds
- 1 can full fat coconut milk
- 1/2 cup almond or coconut milk
- 1 cup blueberries(plus more for topping
- 1/3 cup maple syrup
- 1 tbsp purple sweet potato powder(optional)
- 1 tsp vanilla extract
- 1 cup Dairy free yogurt
- Blueberry jam(see notes for homemade)*
Instructions
- First, add the blueberries, canned coconut milk, dairy free milk, purple sweet potato powder, vanilla extract, and maple syrup to a blender. Blend everything for about a minute or until smooth and creamy.
- Pour the blueberry milk into a container and whisk the chia seeds into the milk. Put the blueberry chia seed mixture into the fridge and let it set for 4 hours or overnight.
- Once the blueberry chia pudding has set and the consistency is thick, take it out of the fridge and add to 3-4 jars along with some blueberry jam at the bottom.
- Top with 1/3 cup yogurt and some fresh blueberries, then store the jars in the fridge until you are ready to enjoy. You can also add some granola on top of the chia pudding as well if your heart desires!
Notes
*To make your own blueberry jam, add 2 cups fresh or frozen blueberries, 1/4 cup maple syrup, and 1_2 cup filtered water to a small sauce pan on the stove. Stir the mixture over medium heat, and when it starts to boil, turn the heat lower to simmer. Let the blueberry jam mixture simmer for about 20 minutes to reduce and thicken. Let the jam cool down completely before storing in the fridge.