This chia pudding recipe with blueberries and almond milk makes a light vegan dessert or breakfast on the go. Serve plain or add a variety of toppings; I like toasted almonds and coconut!
Ingredients
- almond milk: 2 cups
- chia seeds: 6 Tbsp (to taste)
- blueberries: 0.33333 cup (fresh)
- maple syrup: 1 Tbsp (to taste)
- vanilla extract: 0.5 tsp
- pinch ground cinnamon: 1 piece
Metric Conversion
Stages of cooking
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Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses.
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Chill until set, 8 hours to overnight. Serve chilled.
