It all started with a quest to find some healthy-and-easy-to-eat one-handed snacks.
That quest led me down a rabbit hole on Pinterest of all things chia pudding. I dabbled with a strawberry chia pudding and kind of sort of enjoyed it (once I got the sweetness levels situated). Enough that I was curious what other kind of flavor combinations would be enjoyable.
That led me to contemplate what blueberries would be like in a chia pudding.
I found it odd that I there weren’t any recipes for what I was dreaming of. I mean, there were vanilla chia pudding recipes topped with blueberries. And, of course, there were about a thousand chocolate chia puddings. But nothing that was straight up blueberry.
Perhaps I should have taken that as a sign…
But I didn’t. And I am certainly glad I went for it anyway.
One thing I will say about chia pudding: it is never as sweet as you think it’s going to be. Something about those chia seeds soak up all of the natural sweetness of the fruit.
I kind of forgot about this principle and tried to go the unsweetened route. Let’s just say it wasn’t a very good first bite.
I also would like to just sit and observe this chia pudding all day long; it’s just so purdy.
Purdy. Delicious. Nutritious.
It’s the whole package.
5 minPrep Time
5 minTotal Time
- 1 cup blueberries
- 1 cup unsweetened almond milk
- 4 tbs chia seeds
- 2 tbs maple syrup
- Combine blueberries and almond milk in a food processor or blender and puree until smooth.
- Transfer to a container.
- Stir in chia seeds and maple syrup.
- Place in refrigerator overnight (or at minimum 4 hours) to let chia seeds congeal.
- Serve with extra blueberries, cut up banana, or just enjoy it the way it is.
- For a little extra smoothness, puree again until smooth.
- Combine blueberry chia pudding and 2 ripe bananas in blender and pulse until smooth.
- Pour into your favorite glass or mason jar and sip away.
Dairy Free, Nightshade Free, Gluten Free, Wheat Free, Soy Free, Egg Free, Corn Free.