Blueberry Chia Pudding with Almond Milk

This chia pudding recipe with almond milk makes a light vegan dessert or breakfast on the go. Serve plain or add a variety of toppings; I like toasted almonds and coconut!


Recipes · Desserts · Custards and Puddings · Chia Pudding


Prep Time: 10 mins
Additional Time: 8 hrs
Servings: 3
Total Time: 8 hrs 10 mins

Ingredients

Ingredients List

  • 2 cups almond milk

  • 6 tablespoons chia seeds, or more to taste

  • ⅓ cup fresh blueberries

  • 1 tablespoon maple syrup, or more to taste

  • ½ teaspoon vanilla extract

  • 1 pinch ground cinnamon


Directions

  1. Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses.

  2. Chill until set, 8 hours to overnight. Serve chilled.

Cook's Notes:

You can use frozen blueberries instead of fresh or any other variety of fruit and berries.

For the sweetener, you can use almost anything you like and sweeten it to taste.


Nutrition Facts (per serving)

Nutrition Facts
146 Calories
7g Fat
19g Carbs
3g Protein


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