ADVERTISEMENT
Blueberry Almond Chia Pudding
Blueberry Almond Chia Pudding
1 Review
From: EatingWell.com, June 2017
Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It's made just like overnight oats—combine chia and your milk of choice, let soak overnight, then top with juicy blueberries and crunchy almonds and dig in!
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup unsweetened almond milk or other nondairy milk beverage
- 2 tablespoons chia seeds
- 2 teaspoons pure maple syrup
- ⅛ teaspoon almond extract
- ½ cup fresh blueberries, divided
- 1 tablespoon toasted slivered almonds, divided
Preparation
-
Prep
-
Ready In
- Stir together almond milk (or other nondairy milk beverage), chia, maple syrup and almond extract in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.
- When ready to serve, stir the pudding well. Spoon about half the pudding into a serving glass (or bowl) and top with half the blueberries and almonds. Add the rest of the pudding and top with the remaining blueberries and almonds.
- To make ahead: Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.
- Serving size: 1 cup
- Per serving: 229 calories; 11 g fat(1 g sat); 10 g fiber; 30 g carbohydrates; 6 g protein; 17 mcg folate; 0 mg cholesterol; 16 g sugars; 8 g added sugars; 301 IU vitamin A; 8 mg vitamin C; 391 mg calcium; 2 mg iron; 91 mg sodium; 231 mg potassium
- Nutrition Bonus: Calcium (39% daily value)
- Carbohydrate Servings: 2
- Exchanges: 2 fat, 1 fruit, ½ other carbohydrate
Reviews 1
November 14, 2017
By: Devon O'Brien
I always thought I would hate the texture of chia seed pudding but this recipe is perfectly smooth and delicious. I love the added juiciness from the blueberries and crunch of the almonds.
