Jammy Chia Pudding (Blueberries)

1. Microwave the Blueberries
   Place 150 g (1 cup) blueberries in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds until soft and jammy.
2. Mix the Base
   Add 1–2 tbsp maple syrup, 35 g (¼ cup) chia seeds, and 240 ml (1 cup) oat milk. Stir thoroughly until fully combined.
3. Rest and Stir Again
   After 5 minutes, stir once more to break up any clumps of chia seeds.
4. Chill
   Refrigerate for 20 minutes (or overnight) until thickened into a pudding-like texture.
5. Top and Serve
   Top with fresh blueberries, sliced banana, and granola. Keeps in the fridge for up to 3 days.

Notes:

• Stir the pudding twice — once immediately after mixing, once after 5 minutes — for the smoothest texture.
• Oat milk gives the creamiest result, but any dairy-free milk works.

Storage:

• Keep covered in the fridge for up to 3 days. Stir before serving and thin with a splash of milk if needed.

Swaps:

• Use raspberries or strawberries instead for a different jammy flavor.
• Swap maple syrup for agave or a Medjool date blended with the milk.

Tips:

• Make 2–3 jars at once for easy meal-prep breakfasts throughout the week.