Blueberry Chia Pudding With Almond Milk Food

BLUEBERRY CHIA PUDDING WITH ALMOND MILK

Blueberry Chia Pudding with Almond Milk image

A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk. Serve plain or add a variety of toppings; I like toasted almonds and coconut!

Provided by VAL_51

Categories Everyday Cooking Vegan Breakfast and Brunch

Time 8h10m

Yield 3

Number Of Ingredients 6

Ingredients

2 cups almond milk
6 tablespoons chia seeds, or more to taste
⅓ cup fresh blueberries
1 tablespoon maple syrup, or more to taste
½ teaspoon vanilla extract
1 pinch ground cinnamon

Steps:

Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 19.4 g, Fat 6.5 g, Fiber 6.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 110.3 mg, Sugar 10.6 g

BLUEBERRY MUFFIN CHIA PUDDING WITH ALMOND MILK

Blueberry Muffin Chia Pudding with Almond Milk image

Try this Chia Pudding with Almond Milk that tastes like a Wild Blueberry Muffin. Made with simple ingredients. Dairy free and gluten free.

Provided by Aimee Harris Niedosik

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups coconut milk (make homemade almond milk)
6 tablespoons organic chia seeds
2 tablespoons maple syrup
1-2 teaspoons ground cinnamon
1 teaspoon vanilla extract
2-3 cups frozen wild blueberries
1 tablespoon lemon juice
Optional: Whipped Coconut Cream

Steps:

In a large mixing bowl, combine the almond milk, chia seeds, maple syrup and vanilla. Whisk together for about 2 minutes. Let rest for 2 minutes and then repeat as needed until the mixture begins to thicken. Set aside.
While waiting for the chia seeds and almond milk to fully combine, prepare the wild blueberry compote.
In a large stock pot, add the 2-3 cups of frozen wild blueberries and the lemon juice over medium heat. Stir occasionally to prevent the wild blueberries from sticking to the base.
Continue to stir the blueberries until they break down into a jam-like substance and the liquid evaporates, about 6-8 minutes.
When the blueberry compote has cooled for a few minutes, then add to the chia almond milk mixing bowl and mix until well combined.
Cover the mixing bowl and place in the fridge until it firms, about 1 hour.

BLUEBERRY CARDAMOM CHIA PUDDING

Blueberry Cardamom Chia Pudding image

Adapted from Food52. The original recipe called for 1 1/2 tsp cardamon and 1 tsp cinnamon, which I found to be overpowering.This is very pleasant. Cooking time is standing time.

Provided by duonyte

Categories Dessert

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups almond milk (or other non-dairy milk)
1 cup fresh blueberries
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 cup maple syrup or 1/4 cup agave syrup
1 teaspoon pure vanilla extract
1/2 cup chia seeds
fresh blueberries (optional)

Steps:

Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth. (I used a stick blender and a deep bowl).
Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight.
In the morning, give it a stir and check texture. If it's too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding. Serve - a few fresh blueberries make a nice garnish.

Nutrition Facts : Calories 76.9, Fat 0.2, Sodium 2.9, Carbohydrate 19.1, Fiber 1.1, Sugar 15.7, Protein 0.3

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