Antioxidants play a crucial role in protecting our bodies from harmful free radicals and reducing inflammation. Incorporating antioxidant-rich foods into our daily diet, especially during breakfast, can provide numerous health benefits and set a positive tone for the rest of the day.
This delicious blueberry chia pudding is made with 5 simple ingredients and takes less than 10 minutes to prep. It’s the perfect breakfast or snack option to meal prep!
Ingredients Needed
You only need 5 simple ingredients to whip up this blueberry chia pudding recipe. Here’s what you need:
unsweetened almond milk – provides a creamy base without added sugars. I like to use unsweetened almond milk, but feel free to use another plant-based milk like oat milk or coconut milk for a creamier texture! You can also use dairy milk if that’s what you prefer.
blueberries – the star of the show! I prefer to use frozen blueberries to achieve that vibrant purple color. That said, you can definitely use fresh blueberries, your chia pudding just won’t be as purple in color.
maple syrup – my favorite sweetener for chia pudding. Honey is a good substitute. If you need a sugar-free option, just skip the sweetener all together or use a sugar substitute like stevia or monk fruit.
vanilla extract – a nice flavor enhancer!
chia seeds – can’t have chia pudding without the chia seeds! It’s what thickens the pudding while providing fiber, omega-3s, and protein. Both black and white chia seeds work for this recipe.
How to Make Blueberry Chia Pudding
This recipe couldn’t be any easier to make. Just blend, mix and let set up in the fridge!
Step 1: First, blend your almond milk, blueberries, maple syrup and vanilla together in a high-speed blender until smooth.
Step 2: Pour the mixture into a jar and mix in your chia seeds. Let the mixture rest for 5 minutes, then stir again to prevent clumps. Refrigerate to set for at least 30 minutes, up to 12 hours. Serve topped with fresh blueberries or toppings of choice.
Recipe Tips
Use fresh seeds: Older chia seeds might not absorb liquid as well so make sure you have fresh chia seeds!
Stir multiple times: Before you place your chia pudding in the refrigerator to set up, make sure you give it a good stir! I like to stir initially and then a second time about 5-10 minutes in. This breaks up any clumps of seeds and makes sure all of the seeds aren’t resting on the bottom with the liquid on top!
Add protein: Want an added boost of protein? Top this chia pudding with Greek yogurt or nut butter. You could also add a scoop of your favorite protein powder to the mixture before letting it set in the fridge. You might just need to add extra milk as the protein powder will soak up some of the liquid.
Want a smoother texture? If you aren’t a fan of the texture of chia pudding, add your chia seeds to the blender with your milk and blueberries and blend until smooth!
Recipe credit: Eating Bind Food
