Blueberry Chia Pudding

Recipe

This pudding tastes great for breakfast or afternoon snack when we crave something sweet and healthy. It can be made in advance and kept in the refrigerator for up to four day. For different flavors please check out amazing chia pudding and raspberry chia jam.

Ingredients:

• 1 cup of coconut milk

• 3 Tablespoons chia seeds

• 2 Tablespoons frozen blueberries (I use wild blueberries from Maine for nutritional value and stronger taste)

• ½ Tablespoon maple syrup (optional)

• ½ teaspoon vanilla

• For the topping: fresh blueberries, shredded coconut, blueberry or raspberry syrup (optional)

Instructions:

• Pour milk into a jar with a tight lid (the best size is about 1.5 cup to fit all ingredients)

• Add blueberries, maple syrup, and vanilla. Close the jar tightly and shake the jar vigorously several times.

• Add chia seeds, close the jar, and shake it again for about 30 seconds. Leave it for a couple of minutes and shake again. Repeat this process a few times until all ingredients are well combined, and the consistency starts getting less runny.  

• Put the jar in the fridge and wait for at least half an hour before serving to allow the pudding to get thick and cold.  

• Serve chilled topped with fresh blueberries, shredded coconut, or homemade blueberry or raspberry syrup.                  

Chia pudding can stay fresh in a closed jar for 3-4 days in the refrigerator. It travels “well”, and it is a great option to keep in the cooler during road trips.

Health Facts:

• GF, dairy-free, egg-free

• Low glycemic

• Excellent source of vitamins and minerals in particular calcium, phosphorus, and zinc

• Rich in essential fatty acids (omega-3, ALA, omega-6)

• Great source of fiber

• Rich in antioxidants

• May reduce blood pressure and lower blood sugar – please consult with your medical provider if you are taking medications for high blood pleasure or diabetes.