Blueberry Vanilla Chia Pudding
A fantastic breakfast full of mood and brain-boosting omega-3 fats to start your day!
Personally, I’ve never been a big fan of yogurt. It’s one of those foods people believe is a healthy choice, meanwhile many varieties contain as much sugar as a Hershey’s bar (seriously).
Chia pudding is a beautiful alternative to your morning yogurt parfait because YOU control what goes in it…not to mention that a serving packs an enormous amount of fiber (hello 11 grams!).
More varieties are coming, but in this recipe I decided to keep it simple: just chia seeds, unsweetened nut milk, blueberries, pure vanilla, and a touch of honey. You could even leave the honey out if you’d like.
| Prep Time | 10 minutes |
| Servings |
servings
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- 1/4 cup chia seeds
- 1 cup unsweetened vanilla plant-based milk almond, coconut, cashew, flax, hemp
- 1/2 tsp. pure vanilla extract
- 2 tsp. pure maple syrup or raw honey (optional)
- 1/4 cup fresh blueberries, mashed
- 1/4 cup frozen blueberries
Ingredients
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- Combine chia seeds through fresh blueberries in a mason jar and stir until combined.
- Add frozen blueberries and a couple tablespoons of water to a blender or mini food processor and blend until smooth (should look like a thin fruit puree). Stir into chia pudding, secure with mason jar lid and refrigerate for four hours or overnight.
Nutrition Facts per serving: Calories: 170; Total Fat: 7 g; Saturated Fat: 0 g; Sodium: 80 mg; Potassium: 150 mg; Total Carbohydrate: 21 g; Dietary fiber: 11 g; Net Carbohydrates: 10 grams; Sugar: 9 g (5 grams added sugar from honey); Protein: 6 g
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