Chia Seed Pudding with Almonds and Blueberries
432 kcal · 32 g protein · 10 minutes · 2 servings
This creamy chia seed pudding is a nutritious and delicious breakfast or snack option, packed with protein, healthy fats, and antioxidants from blueberries and almonds. The pudding has a smooth texture with a delightful crunch from the almonds and a burst of sweetness from fresh blueberries.
432 kcal
32 g protein
10 minutes
Ingredients
- Chia seeds 3 tbsp
- Unsweetened almond milk 1 cup
- Blueberries 1/2 cup
- Almonds 6 nuts
Method
-
Measure Ingredients.
Gather 3 tablespoons (42g) of chia seeds, 1 cup (240g) of unsweetened almond milk, 1/2 cup (240g) of fresh blueberries, and 6 almonds (50g). Measuring accurately ensures the nutrition targets are met.
Tip: Use a kitchen scale for precise measurement. -
Mix Chia Seeds and Almond Milk.
In a medium bowl or jar, combine the chia seeds and almond milk. Stir well to evenly distribute the chia seeds and prevent clumping.
Tip: Stir vigorously at first to break up any clumps. -
Refrigerate to Thicken.
Cover the mixture and refrigerate for at least 4 hours or overnight. During the first 30 minutes, stir the mixture again once or twice to keep chia seeds evenly suspended.
Tip: Use a lid or plastic wrap to prevent odors from other foods. -
Prepare Almonds and Blueberries.
While the pudding is setting, roughly chop the 6 almonds into small pieces to add texture. Rinse the blueberries gently under cold water and pat dry.
Tip: Chop almonds just before serving to keep them crunchy. -
Assemble and Serve.
Once the pudding has thickened to a creamy consistency, give it a good stir. Divide the pudding into two serving bowls or jars. Top each serving with half the chopped almonds and blueberries.
Tip: Add blueberries last to keep them fresh and plump.
Pro tips
- If the pudding is too thick after refrigeration, stir in a little more almond milk to reach desired consistency.
- For extra sweetness, add a drizzle of honey or maple syrup before refrigerating.