Vanilla chia seed pudding with blueberries and almonds
Vanilla chia seed pudding with blueberries and almonds combines the creamy texture of chia with the sweet, tart flavor of blueberries and crunchy almonds. This nutritious dish is simple to prepare, making it a perfect dessert or snack option.
Cook time 0 min
Prep time 360 min
Ingredients:
3/4 cup almond milk1/2 tbsp maple syrup
1 tsp vanilla extract
2.50 tbsp chia seeds
1/2 cup blueberries
5 almonds
Vanilla chia seed pudding with blueberries and almonds is a delicious and nutritious dessert or snack that's easy to prepare. It's a great option for those looking to incorporate more healthy fats, fiber, and antioxidants into their diet. This recipe combines the creamy texture of chia seeds with the sweet and slightly tart taste of blueberries, accented by the crunch of almonds.
Instructions:
- In a medium-sized bowl or a jar, pour in 3/4 cup of almond milk.
- Add 1/2 tablespoon of maple syrup to the almond milk.
- Stir in 1 teaspoon of vanilla extract.
- Add 2.5 tablespoons of chia seeds to the almond milk mixture.
- Stir thoroughly to ensure the chia seeds are evenly distributed and not clumping together.
- Cover the bowl or jar with a lid or plastic wrap.
- Place it in the refrigerator and let it sit for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and form a pudding-like consistency.
- While the chia pudding is setting, wash 1/2 cup of blueberries and set them aside.
- Roughly chop the 5 almonds.
- Once the chia pudding has set, give it a good stir to break up any clumps.
- Pour the chia pudding into serving bowls or cups.
- Top each serving with the fresh blueberries and chopped almonds.
- Optionally, drizzle a little more maple syrup on top if you prefer extra sweetness.
- Serve immediately or keep it in the refrigerator until you're ready to enjoy. The chia pudding can be stored in an airtight container for up to 5 days.
With its rich, creamy texture and delightful layers of flavor, vanilla chia seed pudding with blueberries and almonds is a perfect treat for any time of day. This recipe not only satisfies your sweet tooth but also packs a nutritional punch, making it an ideal choice for a healthy dessert or snack. Enjoy it fresh or store it in the refrigerator for a quick grab-and-go option.
Vanilla chia seed pudding with blueberries and almonds FAQ:
Store leftover chia seed pudding in an airtight container in the refrigerator. It will keep for up to 5 days. Make sure to re-stir before serving to maintain its creamy texture.
Let the chia seed pudding set in the refrigerator for at least 4 hours, but it’s best if left overnight. This allows the chia seeds to absorb the liquid and create a pudding-like consistency.
Yes, you can substitute almond milk with other plant-based milks like coconut milk, soy milk, or oat milk. Just keep in mind that this may affect the flavor and texture slightly.
You can use honey, agave nectar, or another sweetener like stevia or agave syrup as a substitute for maple syrup. Adjust the amount based on your sweetness preference.
The pudding is ready when it has thickened to a creamy consistency without any liquid pooling at the bottom. Stirring it after the setting time can also help check for any clumps.
Cooking Tips:
- For a creamier texture, blend the chia seed pudding mixture before refrigerating.
- Allow the pudding to sit in the refrigerator for at least 2 hours, or overnight, to let the chia seeds fully absorb the liquid.
- Garnish with a few extra blueberries and chopped almonds on top just before serving for added texture and flavor.
- Feel free to substitute almond milk with any other plant-based milk or dairy milk of your choice.
- Adjust the sweetness by adding more or less maple syrup according to your preference.
- For added variety, consider mixing in other fruits or nuts, such as strawberries or walnuts.
Nutrition Facts
1 ServingsCalories 250kcal
Protein 8g
Carbohydrates 27g
Fiber 13g
Sugar 9g
Fat 15g
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