This delicious chia seed pudding is made the night before (takes about 5 minutes after you assemble the ingredients) and popped in the fridge for breakfast. This particular pudding includes both non-dairy milk AND non-dairy yogurt (usually coconut, bought or home-made). It is extra creamy! It really does taste like blueberry pie-- it even has a sprinkle of oats and maybe some almond crumbs or hempseeds as a 'crust'.
The chia seeds soak overnight, so there is no danger of coming across a hard one. Be sure to mix everything well before adding the oat topping and lid and popping in the fridge.
This recipe makes 3 to 6 servings, depending on how big your servings are.
This is a super high fibre pudding, so be sure to drink some water before and throughout the morning.
INGREDIENTS
6 tablespoons Chia Seed
1 cup Non-dairy Milk (We like Silk Coconut Milk or Almond or Soy-- everyone has their favorites)
1 cup Non-dairy Yogurt
1 cup (or more) fresh Blueberries (or other favorite fresh berries)
Splash of Maple Syrup or small amount of other sweetener of your choice
2 tablespoons Oat flakes-- or whatever you like on top.
In a medium size bowl, or large mason jar:
Whisk together the chia, milk and yogurt until smooth.
Fold in the blueberries well.
You can add in a little maple syrup or other sweetener if you are afraid it won't be sweet enough
Spoon or scrape it into individual mason jars or another type of 4-cup container with a lid.
Add the light topping of oats and a drizzle of maple syrup.
Put the lid(s) on and put in the fridge.
Try not to go to the fridge and do a sampling in the middle of the night... you know what I mean.
Find some other make-ahead CHIA SEED BREAKFAST recipes HERE.
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