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This low-calorie dessert is perfect for those watching calories and those who are not. It’s made with almond milk, fresh blueberries, and chia seeds.
Why You Should Make This Recipe
Chia pudding is a nutritious and delicious way to satisfy your sweet tooth without all the guilt. With only a few ingredients and a few minutes of preparation, you can enjoy a guilt-free treat any time of day.
Chia pudding is full of protein, fiber, and essential vitamins and minerals that will give you the energy you need to take on your day. So indulge your sweet tooth without compromising your healthy lifestyle with chia pudding!
Ingredients
- 1 cup unsweetened vanilla almond milk
- 1-1/4 cup fresh blueberries
- 1 tbsp granulated sugar
- 1/3 cup + 1 tbsp chia seeds
- ½ teaspoon almond extract
- Toasted almonds and fresh blueberries for garnish
Let’s Make Blueberry Almond Chia Pudding
- Set aside ¼ cup of blueberries.
- Place the remaining 1 cup of blueberries and 1 teaspoon of water, and the sugar into a small stovetop pot.
- Heat on medium-high until they begin to boil.
- Reduce to low and simmer, uncovered, for 3 minutes.
- Transfer to a bowl or mason jar and refrigerate cooked berries for 30-60 minutes.
- Once the berries are cool, remove them from the refrigerator.
- In a separate bowl, add almond milk and almond extract.
- Mix in chia seeds.
- Fold in cooked blueberries, including and juices they created.
- Refrigerate for 1 hour or until chia seeds expand and soak up all of the liquid.
- Once the almond milk and chia seeds have a pudding-like consistency, remove them from the refrigerator.
- Fold in the extra ¼ cup of uncooked fresh berries.
- Serve in dessert dishes and garnish with fresh blueberries and toast almond slices.
Krazy Kitchen Mom Tips
- Be sure that the blueberries are fully cooled before adding them to the almond milk and chia seed mixture.
- This recipe can be made 1-2 days in advance. Store in an airtight container in the refrigerator.
- The blueberry sauce is also good in ice cream, frozen yogurt, pancakes, waffles, and Greek yogurt.
- To serve this recipe for breakfast, layer the chia pudding with Greek yogurt and top with fresh berries.
More Favorite KKM Recipes
Ingredients
Method
- Set aside ¼ cup of blueberries. Place the remaining 1 cup of blueberries and 1 teaspoon of water, and the sugar into a small stovetop pot.
- Heat on medium-high until they begin to boil.
- Reduce to low and simmer, uncovered, for 3 minutes.
- Transfer to a bowl or mason jar and refrigerate cooked berries for 30-60 minutes.
- Once the berries are cool, remove them from the refrigerator.
- In a separate bowl, add almond milk and almond extract.
- Mix in chia seeds and fold in cooked blueberries, including and juices they created.
- Refrigerate for 1 hour or until chia seeds expand and soak up all of the liquid.
- Once the almond milk and chia seeds have a pudding-like consistency, remove them from the refrigerator.
- Fold in the extra ¼ cup of uncooked fresh berries.
- Serve in dessert dishes and garnish with fresh blueberries and toast almond slices.
Notes
Krazy Kitchen Mom Tips
- Be sure that the blueberries are fully cooled before adding them to the almond milk and chia seed mixture.
- This recipe can be made 1-2 days in advance. Store in an airtight container in the refrigerator.
- The blueberry sauce is also good in ice cream, frozen yogurt, pancakes, waffles, and Greek yogurt.
- To serve this recipe for breakfast, layer the chia pudding with Greek yogurt and top with fresh berries.
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