Indeed, a blueberry chia pudding is great for breakfast but you can take it any time of the day as dessert or snacks without having to worry about an increasing waistline in due time. This pudding variation is not fattening. This recipe uses non-dairy milk and it uses honey as a sweetener. While it is a healthy meal, the taste is not compromised. It tastes really delicious and smells good also because of the cinnamon. It can refresh and invigorate with the fruity flavor of blueberries and the earthy sweetness of honey and bee pollen.
1/2 cup blueberries, fresh or frozen
1 cup of unsweetened almond milk
1 tsp. of vanilla extract
1 tsp. of Ceylon cinnamon
1 tbsp. of pure maple syrup or honey
1 tbsp. of hemp seeds, hulled
1/3 cup of chia seeds
1/2 cup blueberries + more for topping, fresh or frozen
Topping: blueberries, sliced almonds, bee pollen
- Combine blueberries, milk, cinnamon, vanilla, hemp seeds, honey, or maple syrup in the blender. Blend until the mixture is smooth. Taste and if needed, add more sweetener.
- Pour the mixture into a bowl.
- Stir in chia seeds and whisk.
- Let it rest for 15 mins. Mix halfway through.
- Top with blueberries. Sprinkle with sliced almonds and bee pollen.
- At first, you should follow the amount of ingredients that are listed above. You can adjust the ingredients, according to your taste the next time you make your blueberry chia pudding. If you are a vegan, you can simply omit the honey and change it to maple syrup. You can also do away with bee pollen.
- Feel free to add yogurt to this recipe.