Blueberry Chia Pudding
Save time on busy mornings with creamy, tasty, 4-ingredient Blueberry Chia Pudding! This meal prep breakfast recipe takes 5 minutes to make.
Servings: 4 servings
Calories: 134kcal
Ingredients
- 1 cup frozen blueberries
- 1 tablespoon lemon zest
- 1 cup milk any dairy or non-dairy milk of choice
- 1 tablespoon maple syrup
- ⅓ cup chia seeds
Instructions
- Pulse the blueberries and lemon zest in a blender until broken down. Transfer the blueberry mixture to a medium bowl and stir in the milk and maple syrup. Stir in the chia seeds until well combined.
- Divide the chia pudding equally between 4 pint-size jars or small bowls. Cover the jars/bowls with lids or plastic wrap and refrigerate for at least 2 hours (preferably overnight).
- Before serving, stir the mixture again and garnish with slivered almonds, fresh blueberries, and/or yogurt
Video
Notes
- As written, this recipe makes a chunky blueberry pudding. For a smoother texture, add the blueberries, lemon zest and milk to a blender. Blend on high until smooth.
- For a sweeter pudding, add 1 teaspoon maple syrup, agave, or honey to the other ingredients before blending.
- To Store: Transfer to an airtight container and store in the refrigerator for up to 5 days.
- Nutrition information does not include toppings.
Nutrition
Serving: 0.33cup | Calories: 134kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 31mg | Potassium: 182mg | Fiber: 6g | Sugar: 10g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 170mg | Iron: 1mg
