Description
This Gluten-Free Blueberry Chia Pudding is a simple, nutritious, and delicious breakfast or snack option that combines creamy almond milk with antioxidant-rich blueberries and fiber-packed chia seeds. Naturally sweetened with maple syrup and enhanced with a hint of vanilla essence, this pudding is easy to prepare in just a few minutes and requires no cooking, making it perfect for a quick, healthy, gluten-free treat.
Ingredients
Liquid Base
- 1 cup almond milk
Fruit
- 3/4 cup blueberries
Sweetener & Flavoring
- 1 tbsp maple syrup
- 1/2 tsp vanilla essence
Seeds & Seasoning
- 3 tbsp chia seeds
- a pinch of salt
Instructions
- Combine Ingredients: In a medium-sized bowl or container, pour 1 cup of almond milk, add 3 tablespoons of chia seeds, 1 tablespoon of maple syrup, 1/2 teaspoon of vanilla essence, and a pinch of salt. Stir well to ensure the chia seeds are evenly distributed and not clumped.
- Add Blueberries: Gently fold in 3/4 cup of fresh blueberries into the mixture to keep some texture and flavor throughout the pudding.
- Refrigerate: Cover the bowl or container and refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken into a creamy pudding consistency.
- Serve: Before serving, give the pudding a good stir. You can garnish with additional fresh blueberries or a drizzle of maple syrup if desired. Enjoy chilled.
Notes
- For best results, use fresh or frozen blueberries.
- You can substitute almond milk with any other plant-based or dairy milk according to preference.
- If you prefer a sweeter pudding, increase the maple syrup to 2 tablespoons.
- Chia pudding can be stored covered in the refrigerator for up to 3 days.
- Stir the pudding after refrigeration if any separation occurs.
