Description
A delicious and nutritious blueberry chia pudding that is perfect for a quick and easy Mother’s Day breakfast.
Ingredients
Scale
- 1 cup almond milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup granola (optional)
Instructions
- In a bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract.
- Cover the bowl and refrigerate for at least 4 hours or overnight.
- Before serving, stir the pudding and layer it with fresh blueberries.
- Top with granola if desired and serve chilled.
Notes
- For a thicker pudding, use less almond milk.
- Feel free to substitute almond milk with any other milk of your choice.
- This pudding can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg