- 1 cup frozen blueberries
- 1 tbsp maple syrup, divided
- ¼ cup chia seeds
- 1½ cups milk or plant milk
- ½ tsp vanilla extract
Blueberry Chia Pudding
10 min + overnight
Prep time
210
Calories
Easy
Difficulty
A creamy make-ahead pudding built on chia seeds and a quick IQF blueberry swirl.
Ingredients:
Directions:
- Warm blueberries with half the maple syrup in a small saucepan over medium heat for 5-6 minutes until they break down into a chunky sauce. Let cool.
- Whisk together chia seeds, milk, vanilla, and remaining maple syrup in a bowl.
- Let sit for 10 minutes, then whisk again to prevent clumping.
- Cover and refrigerate overnight, or at least 4 hours, until thickened.
- Layer with the blueberry sauce before serving.
blueberry-chia-pudding
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