Blueberry Almond Chia Pudding
By Ramona Cruz-Peters of Fab Everyday
This new year you can cross off two of your resolutions in one with this healthy and sustainable recipe! This completely plant-based chia pudding recipe is not only great for you (chia, blueberries, and almonds are all superfoods, full of vitamins, minerals, and other beneficial health properties), but it also uses dairy-free and uber-sustainable oat milk (one of the most environmentally friendly options of the milk alternatives on the market today). As if that wasn’t enough, the recipe is delicious and satisfying, and works great for meal prep since the chia pudding will last in the fridge for about five days.
The full vegan chia pudding recipe is at the bottom of this post, but first here are some tips and step-by-step instructions for making it. This will become a staple on your #veganuary breakfast menu, or a great plant-based swap in your morning routine.
The recipe calls for only a few simple ingredients: oat milk, chia seeds, maple syrup, vanilla extract, and blueberries and almonds for topping later.
To make it, use a large jar with a lid (I prefer to use a large mason jar or two smaller masons). In the jar whisk together the oat milk, chia seeds, maple syrup, and vanilla extract.
You might need to split the ingredients into 2 containers depending on the size of your jars. After mixing, cover the jar securely with a lid and place it into the refrigerator. Set a timer for five minutes.
After 5 minutes, give the jar(s) a good shake. This will help keep the seeds from settling at the bottom of the jar as the pudding sets. Put the jar back into the fridge and set an alarm for five more minutes.
Shake the jar vigorously again, then return to the fridge to chill the pudding for at least four hours or overnight.
After chilling, the pudding will be completely set.
When you are ready to serve your pudding, layer chia pudding, almonds, and blueberries followed by another layer of each in a cup or small bowl like a parfait.
This recipe creates 4 2/3-cup servings of chia pudding and is great for meal prep since it will last about five days in the fridge. Just serve up the amount of pudding you need each day and add your toppings.
The blueberries add just the right amount of extra sweetness, and the almond slivers add a delightful bit of crunch. Here’s the recipe!
Blueberry and Almond Chia Pudding
Serves 4 | Prep time: 5 minutes; Cook time: 4 hours; Total time: 4 hours 5 minutes
vegan, gluten-free, dairy-free
Ingredients:
2 cups oat milk
½ cup chia seeds
1 tablespoon pure maple syrup
2 teaspoons vanilla extract
Almond slivers (to taste)
Blueberries (to taste)
Instructions:
In a large mason jar, whisk together oat milk, chia seeds, maple syrup, and vanilla extract. You might need to split the ingredients into 2 containers depending on the size of your jars. Cover the jar securely with a lid and place into the refrigerator. Set a timer for 5 minutes.
After 5 minutes, shake the jar to help keep the seeds from settling at the bottom of the jar as the pudding sets. Set a timer for 5 more minutes, then shake the jar again. Chill the pudding for at least 4 hours or overnight.
When you are ready to serve your pudding, layer 1/3 cup pudding, almonds, and blueberries followed by another layer of 1/3 cup of pudding, almonds and blueberries in a cup or small bowl like a parfait. This recipe creates 4 2/3-cup servings of chia pudding and is great for meal prep as the pudding will last about 5 days in the fridge.
