Vegan Blueberry Chia Pudding

Recently we published the best Chocolate Chia Pudding ever! If you liked it, we guarantee that you’ll like this one too! Vegan Blueberry Chia Pudding is refreshing, less sweet, and a perfect fruity breakfast idea for this summer. Our plan is to make more of these delicious chia puddings, to test different flavors, and to share our ideas with you! 

I am so into fresh blueberries last few weeks, as you can see from our recipes :).  This tasty Blueberry Chia Pudding is a great healthy breakfast or dessert recipe idea. The idea came after I made strawberry chia pudding – but back then I didn’t have fresh blueberries. Hope you love it as much as I do. The recipe is 100% vegan, gluten-free, dairy-free, and sugar-free.

What I love the most about these puddings is how easy to digest they are, especially if you have constipation problems. Try to incorporate, at least 3 times per week, chia pudding into your diet and you’ll see the results! 🙂  

Prep time: 2 – 8 h   Cook time: 4 min   Total: 2 – 8 h 4 min   Servings: 1

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INGREDIENTS

• 2 tablespoons chia seeds
• 1 teaspoon ground flax seeds
• 2.1 oz (60g) fresh blueberries
• 1/2 teaspoon maple syrup (or another liquid sweetener)
• approx 4.1 fl oz (120ml) of unsweetened non-dairy milk (I used oat milk)

TOPPING

• coconut flakes
• a few fresh blueberries
• fresh red currant

INSTRUCTIONS

• Add blueberries and non-dairy milk into a blender and blend on high until smooth. Set aside. In a small mason jar (or a small glass) add chia seeds, ground flax seeds, maple syrup, and blended mixture. Stir together until combined. Tighten lid (or cover with plastic wrap). Place chia pudding in the fridge for at least 2 hours or overnight (better).
• Add coconut flakes, blueberries, and red currant on top of the chia pudding.
• Enjoy Vegan Blueberry Chia Pudding!

NOTES

• This is a serving for one person. I found it thicker and more flavourful if it stays for about 6-8 hours in the fridge. 

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