Blueberry Chia Pudding (Vegan + GF)
This easy blueberry chia pudding makes a healthy breakfast or a delicious dessert. It's vegan, dairy-free, gluten-free and refined sugar-free too!
Equipment
- Jars
Ingredients
- ¾ cup (100 g) blueberries fresh or frozen
- 1 ½ cups (360 ml) almond milk
- ½ cup (85 g) chia seeds
- 2 - 3 tablespoons maple syrup depending on your sweetness preference
Topping ideas
- fresh fruit
- toasted nuts or seeds
- nut butter
Instructions
- Add the blueberries, almond milk and maple syrup to a blender and blend until smooth.¾ cup (100 g) blueberries, 1 ½ cups (360 ml) almond milk, 2 - 3 tablespoons maple syrup
- Pour the blueberry mixture into a large bowl and whisk in the chia seeds.½ cup (85 g) chia seeds
- Set aside for 10 minutes to thicken slightly and then whisk again to break up any remaining lumps of chia seeds.
- Cover and chill in the fridge for at least 1 hour or overnight.
- Scoop the pudding into jars or smaller bowls and top with extras of your choice and enjoy!
Notes
Sweetness level: I recommend adjusting the amount of maple syrup you use to suit your tastes and the blueberries sweetness. If you want a not so sweet breakfast pudding, you could use just a few teaspoons. If you are making this as a dessert and have more of a sweet tooth, you can add up to 3 tablespoons.
For variations and more yummy topping ideas, see the post above.
Nutritional Estimate Per Serving
Serving 1portion | Calories 203kcal | Carbohydrates 31g | Protein 4g | Fat 8g | Saturated Fat 1g | Polyunsaturated Fat 6g | Monounsaturated Fat 1g | Trans Fat 0.03g | Sodium 130mg | Potassium 166mg | Fiber 8g | Sugar 18g | Vitamin A 27IU | Vitamin C 3mg | Calcium 279mg | Iron 2mg
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x