Description
A creamy, nourishing blueberry chia pudding layered with vanilla yogurt and fresh berries. This make-ahead breakfast or light dessert delivers creamy richness from yogurt and almond milk, with the natural sweetness of blueberries and maple syrup.
Ingredients
Scale
Fruit and Base
- 1 cup frozen blueberries (or fresh)
- 1 cup almond milk (or plant-based milk of choice)
- 2 tbsp maple syrup (or honey)
- 1/2 tbsp vanilla extract
Chia Mixture
- 5 tbsp chia seeds
Toppings
- Natural or vanilla yoghurt (for topping)
- Fresh blueberries (for topping)
Instructions
- Prepare the berries,
- Place the frozen blueberries in a microwave-safe bowl and cook on high until they burst and start to bubble, then mash with a fork or blend for a smoother texture.
- Mix the base,
- Stir the mashed blueberries into the almond milk, maple syrup, vanilla extract, and chia seeds until there are no lumps and everything is well combined.
- Let it rest,
- Let the mixture sit for 5 minutes, then stir again to ensure even distribution of chia seeds.
- Chill,
- Cover and refrigerate overnight to allow the chia to absorb the liquid and set into a pudding consistency.
- Serve,
- Divide into two glasses and top with yoghurt and fresh blueberries just before serving.
Notes
- You can prepare this the night before for a quick grab-and-go breakfast.
- For a thicker pudding, use 6 tablespoons of chia seeds or reduce almond milk by 2 tablespoons.
- To keep it dairy-free, swap yogurt for a coconut or almond yogurt topping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Keywords: blueberry chia pudding, yogurt topping, overnight oats alternative, healthy breakfast, chia seeds, dairy-free
