Description
This Gluten-Free Blueberry Chia Pudding is a nutritious and delicious make-ahead breakfast or snack that requires no cooking. Combining creamy almond milk with antioxidant-rich blueberries, sweet maple syrup, fragrant vanilla, and fiber-packed chia seeds, this pudding is a refreshing and wholesome treat suitable for gluten-free and vegan diets.
Ingredients
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 mixing bowl or jar, pour 1 cup of almond milk and add 3 tablespoons of chia seeds. Stir well to ensure the chia seeds are evenly distributed and not clumping.
- Add Sweetener and Flavor: Mix in 1 tablespoon of maple syrup, 1/2 teaspoon of vanilla essence, and a pinch of salt. Stir again thoroughly to blend all ingredients.
- Refrigerate: Cover the mixture and refrigerate for at least 4 hours or preferably overnight. This allows the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Add Blueberries: Before serving, gently fold in or top the pudding with 3/4 cup of fresh blueberries for a burst of fresh flavor and added nutrition.
- Serve: Serve chilled as a healthy breakfast or snack. Optionally garnish with extra blueberries or nuts for crunch.
Notes
- Use unsweetened almond milk to control sugar content.
- Maple syrup can be substituted with honey or agave nectar if preferred.
- For thicker pudding, increase chia seeds to 4 tablespoons.
- This pudding can be prepared up to 2 days in advance and stored in the refrigerator.
- Ensure to stir the mixture after 30 minutes of refrigeration to prevent clumping of chia seeds.
