5 Ingredient Blueberry Chia Pudding

Print

Chia puddings are a great and quick make ahead breakfast and this chia pudding is layered with blueberries and dates. All is needed is few ingredients, quick prep in the evening and breakfast will be served in no time in the morning. Plus this chia pudding is sweet and very satisfying with no added sugar, and only natural ingredients.

Further Food Nutritionist Commentary:

Chia seeds are a nutritional powerhouse, packed with protein, fiber, calcium, and omega-3 fatty acids. Despite their tiny appearance, chia seeds are a great source of antioxidants, which can help protect against inflammation that comes with autoimmune diseases.

This recipe can help keep hunger at bay since the protein and fiber help to keep you full. Using a non-dairy milk alternative is an easy way to make this recipe fit for vegan diets or those with dairy allergies or intolerances.

By Emily Cooper

5 Ingredient Blueberry Chia Pudding

  • Prep Time: 15 min
  • Cook Time: 0 min
  • Servings: 2

Ingredients

6 tablespoons of chia seeds
400 ml of milk (cows, oat, almond, oat)
½ teaspoon of vanilla extract (optional)
1 cup of blueberries (fresh or frozen)
3 dates
to serve: blueberries, sesame seeds

Instructions

1, In a bowl mix chia seeds with milk and vanilla (if using).
Leave for half an hour or overnight in the fridge.
2. If you are using frozen blueberries take them out of the freezer when you make the chia pudding. Leave them as the pudding mixes for half an hour or keep in the fridge overnight to defrost.
3. After half an hour or in the morning – mash the blueberries with a fork, add chopped dates, mix well.
4. Stir the chia pudding and start layering the pudding with blueberries in a glass or a jar – there should be enough ingredients for 3 chia pudding layers with 2 blueberry date layers in between.
Decorate pots with blueberries and sesame seeds.

1, In a bowl mix chia seeds with milk and vanilla (if using). Leave for half an hour or overnight in the fridge. 2. If you are using frozen blueberries take them out of the freezer when you make the chia pudding. Leave them as the pudding mixes for half an hour or keep in the fridge overnight to defrost. 3. After half an hour or in the morning – mash the blueberries with a fork, add chopped dates, mix well. 4. Stir the chia pudding and start layering the pudding with blueberries in a glass or a jar – there should be enough ingredients for 3 chia pudding layers with 2 blueberry date layers in between. Decorate pots with blueberries and sesame seeds.

Nutrition Information

Per Serving:  Calories: 375; Total Fat: 11 g; Saturated Fat: 3 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 8 g; Cholesterol: 8 mg; Sodium: 110 mg; Potassium: 770 mg; Carbohydrate: 53 g;  Fiber: 17 g; Sugar: 34 g; Protein: 16 g
Nutrition Bonus:
Calcium: 52%;Iron: 20%; Vit A: 10%; Vitamin C: 3%;
Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend