Jammy Chia Pudding (Blueberries)
Pudding
Snacks
Ingredients:
- 150 g (1 cup) fresh or frozen blueberries
- 1–2 tbsp maple syrup (to taste)
- 35 g (¼ cup) chia seeds
- 240 ml (1 cup) dairy-free milk
- fresh blueberries
- sliced banana
- granola
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
Servings 1 serving Calories 360 Carbohydrates 46g Fat 17g Fiber 15g Protein 10g
Monounsaturated 1.7g Polyunsaturated 11.6g Saturated 2g Trans 0g
Vitamin A 10mcg Vitamin C 8mg Vitamin D 0mg
Calcium 280mg Iron 3.5mg Potassium 320mg
Cholesterol 0mg Sodium 80mg Sugar 16g Omega-3 5g Anthocyanins 120mg
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Stir the chia seeds in thoroughly the moment they go into the warm blueberry mixture — a good initial stir keeps them evenly distributed instead of clumping together as the pudding sets.
Instructions:
- 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.
- 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.
- Rest and Stir Again: After 5 minutes, stir once more to break up any clumps of chia seeds.
- Chill: Refrigerate for 20 minutes (or overnight) until thickened into a pudding-like texture.
- 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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The fresh or frozen blueberries adds bright sweetness and a pop of color. The chia seeds acts as a natural binder and adds a subtle thickening effect. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth. The fresh blueberries adds bright sweetness and a pop of color.
Jammy Chia Pudding (Blueberries)
Ingredients:
- 150 g (1 cup) fresh or frozen blueberries
- 1–2 tbsp maple syrup (to taste)
- 35 g (¼ cup) chia seeds
- 240 ml (1 cup) dairy-free milk
- fresh blueberries
- sliced banana
- granola
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The fresh or frozen blueberries adds bright sweetness and a pop of color. The chia seeds acts as a natural binder and adds a subtle thickening effect. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth. The fresh blueberries adds bright sweetness and a pop of color.
Prep:
Stir the chia seeds in thoroughly the moment they go into the warm blueberry mixture — a good initial stir keeps them evenly distributed instead of clumping together as the pudding sets.
Instructions:
- 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.
- 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.
- Rest and Stir Again: After 5 minutes, stir once more to break up any clumps of chia seeds.
- Chill: Refrigerate for 20 minutes (or overnight) until thickened into a pudding-like texture.
- Top and Serve: Top with fresh blueberries, sliced banana, and granola. Keeps in the fridge for up to 3 days.
