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Blueberry Chia Pudding

Blueberry chia pudding can be made the night before and is an easy way to start the morning right.
Prep Time15 minutes
Chilling Time2 hours
Total Time2 hours 15 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 290
Author: Candace

Equipment

Ingredients

  • ¼ cup chia seeds
  • 1 cup unsweetened milk milk of choice, including soy or other plant-based milk if desired
  • 1 Tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • 1 cup yogurt unsweetened or vanilla, vegan if desired
  • 1 cup fresh blueberries divided

Instructions

  • In a medium bowl, combine chia seeds, milk, maple syrup, and vanilla until well combined. Allow mixture to rest for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 2 hours, or overnight, until it thickens into a pudding consistency.
  • Blend ½ cup of blueberries with the yogurt until it has reached desired consistency.
  • In mason jars, cups or other serving bowls, evenly divide the blueberry yogurt mixture on the bottom. Evenly divide the chia pudding and layer, and top with remaining ½ cup fresh blueberries.

Notes

  • Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

Nutrition

Serving: 8ounces | Calories: 290 | Carbohydrates: 34g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 106mg | Potassium: 503mg | Fiber: 10g | Sugar: 20g | Vitamin A: 424IU | Vitamin C: 8mg | Calcium: 448mg | Iron: 2mg