Looking for a breakfast that’s as effortless as it is delicious? Meet your new morning obsession: Blueberry Chia Pudding! For centuries, chia seeds have been celebrated for their incredible ability to transform liquids into a thick, creamy, and satisfying treat. This recipe harnesses that magic for a fantastic, filling breakfast that you can prepare the night before. Wake up to a vibrant, nutrient-packed pudding that’s ready to grab and go!
Ingredients
• 2 cups / 480 ml unsweetened almond milk
• 1 cup / 130 g fresh blueberries
• 6 tablespoons granulated low-carb sweetener of your choice
• ½ cup / 120 ml heavy cream
• ½ cup / 95 g white chia seeds
• Pinch of fine sea salt
• Optional Garnish: Additional fresh blueberries or other berries
Instructions
1. Blend the Base: Place the almond milk, blueberries, and sweetener in a blender. Blend until the mixture is completely smooth and vibrant in color. Pour into a medium-size mixing bowl.
2. Combine and Whisk: Add the heavy cream, chia seeds, and salt to the blueberry mixture. Whisk thoroughly until everything is well combined and no clumps remain.
3. Chill and Thicken: Cover the bowl with plastic wrap and refrigerate overnight, or for a minimum of 4 hours. During this time, the chia seeds will swell and thicken the pudding to a creamy, yogurt-like consistency.
4. Serve and Enjoy: When you’re ready to serve, give the pudding a final, vigorous stir. Spoon it into individual serving glasses, top with a handful of fresh berries, and dig in! Store any leftovers in an airtight container in the fridge for up to 4 days.
Nutritional Information
• Servings: 6
• Prep Time: 5 minutes
• Chill Time: 4 hours
• Calories: 250 kcal
• Net Carbs: 5g
• Protein: 6g
• Fat: 21g
Pro Tips
• for Perfect Chia Pudding
• Adjust the Sweetness: Everyone’s palate is different! Feel free to reduce the amount of sweetener to perfectly match your taste.
• Try a Vanilla Variation: For a classic flavor, simply omit the blueberries from the blender and add 1 teaspoon of vanilla extract when you whisk the other together.
• Meal Prep Perfection: Portion the pudding into individual jars or airtight containers right after mixing. This makes for an incredibly easy grab-and-go breakfast throughout the week.
• Mix Your Milks: While almond milk is great, full-fat canned coconut milk can be substituted for a richer, even creamier, dairy-free pudding.
FAQ
Q: How long does this chia pudding need to set
A: For the best results, this chia pudding should be refrigerated overnight. However, if you’re short on time, a minimum of 4 hours will also work to achieve a thick, pudding-like consistency.
Q: Can I make this recipe dairy-free
A: Yes, this recipe can easily be made dairy-free. The recipe already uses almond milk, and you can substitute the heavy cream with full-fat canned coconut milk for an even richer, creamier texture.
Q: How long does blueberry chia pudding last in the fridge
A: You can store any leftovers in an airtight container in the refrigerator for up to 4 days, making it an excellent option for weekly meal prep.
Q: Is this chia pudding recipe keto-friendly
A: Yes, this recipe is designed to be keto-friendly. It uses a low-carb sweetener and contains only 5g of net carbs per serving, making it a great fit for a ketogenic or low-carb diet.
