By: Susan Joy
This yummy Blueberry Chia Pudding is packed with a huge amount of antioxidants from the chia seeds and blueberries. Chia pudding provides a great protein-packed breakfast, plus chia seeds are a rich source of omega 3 fatty acids, contain a good amount of calcium, zinc and a full range of B vitamins.
This quick recipe with only a few ingredients is full of flavour from the frozen blueberries. The berries are a low-carb fruit, high in fibre, vitamin C, vitamin A, manganese and are the king of antioxidant foods.
The great thing about making chia pudding for breakfast is you can make several serves ahead of time and store them in the fridge for a few days, or use as a quick dessert. (I find all coconut milk is a little rich for me at breakfast time so I use half coconut and half almond milk but you may like to use all coconut milk for a really creamy pudding).
Serves: 2 | Prep Time: 00:05 | Cooking Time: 00:00 | * Plus 1 hour to thicken
Add the milk, blueberries, maple syrup and cinnamon to a blender and blend for approximately 8 – 10 seconds to break up the blueberries.
Now add the chia seeds: I like to add my chia seeds to the liquid in the blender and blend on low-medium speed for 5 seconds to mix them in and break down some of the seeds (or you can blend longer and make a mousse texture). Alternatively, pour the blueberry liquid into a container and whisk in the chia seeds by hand.
Divide the pudding mixture between two jars or bowls and place them in the fridge for one hour to gel or they can be left overnight to save time in the morning.
Just before serving add your choice of toppings.
Chia puddings can be stored covered in the fridge for 3 – 4 days.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied by Susan Joy, The JOYful Table.