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!

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Recipe Summary

prep:
10 mins
additional:
8 hrs
total:
8 hrs 10 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes:

You can use frozen blueberries as well or any other variety of fruit and berries.

For the sweetener, you can use almost anything you like and simply sweeten to taste.

Nutrition Facts

146 calories; protein 3.2g 6% DV; carbohydrates 19.4g 6% DV; fat 6.5g 10% DV; cholesterol 0mg; sodium 110.3mg 4% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
07/03/2020
made this with fresh blueberries and lemon zest. delicious. Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/24/2020
Delicious!! but it did not set Read More
Rating: 5 stars
07/03/2020
made this with fresh blueberries and lemon zest. delicious. Read More
Rating: 5 stars
05/09/2018
So easy and delicious! I garnished mine with extra berries and ground flaxseed for a nice nutty flavor. Read More
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Rating: 5 stars
01/14/2019
I m a fan of pudding and appreciate healthy alternatives! I did replace the Almond Milk with Rice Milk due to allergies and frozen blueberries instead of fresh which were a tad chewy but I m not picky. Read More
Rating: 5 stars
11/11/2019
I added a sprinkle of cocoa powder! Yumm! Read More
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