Description
A satiating and deliciously high-fiber recipe, this blueberry chia pudding recipe is one you can easily prep ahead and enjoy when hunger strikes.
Ingredients
Scale
- 1/2 cup milk (I use regular dairy milk but any kind you have is fine)
- 1/2 cup plain Greek yogurt
- 2 tablespoons chia seeds
- 1/2 cup wild frozen blueberries
- 1/4 teaspoon maple syrup or honey
- Optional toppings: Fresh berries, nut butter, granola, nuts, etc.
Instructions
- Mix all ingredients together in a bowl or a glass jar. I prefer using a glass jar like a mason jar or these glass jars from Amazon so I can just shake everything up!
- Allow mixture to sit for a few minutes before stirring or shaking it up once again so the chia seeds don’t just settle at the bottom of your bowl or jar.
- Refrigerate overnight or for at least 3-4 hours — the longer the chia pudding sits, the more the chia seeds will absorb the liquid and the texture will become closer to a tapioca pudding which I adore!
- Remove chia pudding from the refrigerator, stir thoroughly again and top with desired toppings. Enjoy!!
Notes
Nutrition facts below are calculated with filtered skim milk to maximize protein content. Using a non-dairy milk will decrease the protein content in this recipe by about 6 grams.
Nutrition
- Serving Size: 1 serving (entire recipe)
- Calories: 286
- Sugar: 13g
- Sodium: 109mg
- Fat: 9g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 23g
- Cholesterol: 15mg
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