Blueberry Chia Pudding

Some mornings just call for a breakfast that’s already done. That’s why I love chia pudding - it takes just a few minutes to prep and waits patiently in the fridge until you’re ready. This version with blueberries and walnuts is one of my favorites: creamy, lightly spiced, and easy to adapt with whatever you have on hand.

Course Breakfast

Cuisine International

Keyword blueberries, chia

Diet Gluten free, Paleo

Prep Time 5

Resting 4

Total Time 4 5

Servings person

Calories 304

Author Simone

Ingredients

125 ml almond milk
3 tsp chia seeds
1 tbsp honey
½ tsp cinnamon
1 Medjool date optional

Topping

1 tbsp walnuts chopped
50 grams blueberries

Metric - Us customary

Instructions

Add the almond milk, chia seeds, honey, cinnamon, and date to a tall measuring cup. Blend with an immersion blender until smooth. Let sit briefly. If you’re not using a date, you can skip the blending step.
Chia seeds tend to sink to the bottom, so if you pour the mixture into a bowl right away, they’ll settle there. Let the mixture sit for about an hour to absorb some liquid, then stir well and transfer to a bowl.
Place in the fridge for at least 4 hours or overnight.
Serve topped with walnuts and blueberries.

Nutrition