Blueberry Chia Pudding Recipes
BLUEBERRY CHIA PUDDING WITH ALMOND MILK
A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk. Serve plain or add a variety of toppings; I like toasted almonds and coconut!
Provided by VAL_51
Categories Everyday Cooking Vegan Breakfast and Brunch
Time 8h10m
Yield 3
Number Of Ingredients 6
Steps:
- Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 19.4 g, Fat 6.5 g, Fiber 6.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 110.3 mg, Sugar 10.6 g
BLUEBERRY CARDAMOM CHIA PUDDING
Adapted from Food52. The original recipe called for 1 1/2 tsp cardamon and 1 tsp cinnamon, which I found to be overpowering.This is very pleasant. Cooking time is standing time.
Provided by duonyte
Categories Dessert
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth. (I used a stick blender and a deep bowl).
- Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight.
- In the morning, give it a stir and check texture. If it's too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding. Serve - a few fresh blueberries make a nice garnish.
Nutrition Facts : Calories 76.9, Fat 0.2, Sodium 2.9, Carbohydrate 19.1, Fiber 1.1, Sugar 15.7, Protein 0.3
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4.8/5 (5)Estimated Reading Time 4 minsServings 1Total Time 10 mins
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4.8/5 (5)Estimated Reading Time 4 minsServings 1Total Time 10 mins
- Add the first 4 ingredients to a Blender or Food Processor and combine for 10-15 seconds, until smooth.
- Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes.
- After 5 minutes, mix the Pudding one more time (to ensure no “clumps” are at the bottom), then cover and place in the fridge for a minimum of 5 hours, preferably overnight.
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