Description
A healthy and delicious Gluten-Free Blueberry Chia Pudding made with almond milk, fresh blueberries, and chia seeds, sweetened naturally with maple syrup and flavored with vanilla. Perfect as a quick, nutritious breakfast or snack that requires no cooking.
Ingredients
Scale
Chia Pudding Base
- 1 cup almond milk
- 3 tbsp chia seeds
- 1 tbsp maple syrup
- 1/2 tsp vanilla essence
- a pinch of salt
Topping
- 3/4 cup blueberries
Instructions
- Combine Ingredients: In a medium-sized bowl, whisk together the almond milk, maple syrup, vanilla essence, and a pinch of salt until well combined.
- Add Chia Seeds: Stir in the chia seeds thoroughly to ensure they are evenly distributed throughout the liquid.
- Refrigerate: Cover the bowl and place it in the refrigerator for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken to a pudding-like consistency.
- Add Blueberries: Before serving, gently fold in half of the blueberries into the pudding and use the remaining blueberries as a fresh topping on each serving.
- Serve: Spoon the pudding into individual serving cups or bowls and enjoy chilled as a nutritious breakfast or snack.
Notes
- For creamier pudding, stir the mixture after 2 hours while refrigerating.
- Can substitute almond milk with any other nut milk or regular milk as preferred.
- Adjust sweetness by adding more or less maple syrup according to taste.
- Chia pudding can be made a day ahead for convenience.
- Make sure to use gluten-free certified ingredients to maintain gluten-free status.
