Are you getting a little tired of your signature banana and muffin breakfast? Or feeling weighed down by greasy breakfast combos? Looking for a perfectly portioned breakfast that’s packed with superfood power and great taste? Our Blueberry Chia Seed Pudding is that something different you’re looking for. It’s a superfood breakfast that will have you nourished and powered up all day long.
When we think of the term “superfood”, blueberries are one of the first foods that come to mind. They’ve long been hailed for their nutritional value, packing a ton of fiber into each berry, along with a whopping dose of potassium, folate, and vitamins C and B6. Blueberries lower cholesterol and contribute to heart health. Making them a part of your breakfast is one of the best things you can do for your body.
Chia seeds have recently begun to be recognized for their own nutritional power, and we love incorporating them into our recipes. Chia seeds are rich in fiber, omega-3 fatty acids, and antioxidants. Plus, they are super satiating, which allows you to forego temptation all the way until lunchtime!
To prepare, simply blend your blueberries with almond milk, honey, and vanilla. Add the chia seeds watch as they absorb the liquid, giving your breakfast a pudding-like texture. These scrumptious little cups can be portioned out in individual small bowls or ramekins, for meal that has everything you need and nothing you don’t!
*calculated with almond milk Yields: 4 servings/4 cups | Serving Size: 1 cup | Calories: 172 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 61 mg | Carbohydrates: 26 g | Dietary Fiber: 6 g | Sugars: 17 g | Protein: 4 g | SmartPoints: 7
- 1 1/2 cups almond milk or coconut milk (carton or can)
- 1/2 cup chia seeds
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 cup blueberries
- 1/4 cup granola for topping, optional
- Combine the milk, honey, vanilla, and blueberries in a blender until pureed. Whisk in the chia seeds (do not blend). Pour into individual mason jars, ramekins or cups. Cover and place in the fridge for at least 3 to 5 hours and up to overnight, or until a thick, pudding like consistency is achieved.
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