Blueberry Chia Pudding with Yogurt
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This blueberry chia pudding with yogurt is like a tropical smoothie turned into dessert, but for breakfast. Chia seeds thicken it up overnight, coconut yogurt and milk make it creamy, and the maple syrup balances out the tart blueberries. It’s an effortless, make-ahead breakfast giving major vibes.
Equipment
- Overnight Oats Jar, optional (airtight jar recommended)
Ingredients
- 60 g (½ cups) chia seeds
- 200 g (1 cups) coconut yogurt, subs note 1
- 60 ml (¼ cups) coconut milk, subs note 1
- 30 ml (2 tablespoon) maple syrup, or sweetener alternative
- 75 g (½ cups) blueberries, fresh or frozen
- 1 teaspoon (1 teaspoon) blue spirulina, optional (or blue food colouring)
Topping
- 75 g (½ cups) blueberries
- 100 g (½ cups) coconut yoghurt, subs note 1
Instructions
- In a mixing bowl or jar, combine the 60 g (½ cups) chia seeds, 200 g (1 cups) coconut yogurt, 60 ml (¼ cups) coconut milk, 30 ml (2 tablespoon) maple syrup, 1 tsp blue spirulina (optional) and 75 g (½ cups) blueberries (don't worry about squishing them).
- Cover and let sit for at least 2 hours, preferably overnight, in the fridge. Stir after 10–15 minutes to prevent clumping. The chia seeds will absorb the liquid and create a thick, pudding-like consistency.
- Once the chia pudding has thickened, stir again to ensure an even texture. Layer with 75 g (½ cups) blueberries and 100 g (½ cups) coconut yoghurt across the 2 serves.
Notes
Note 1 - Coconut Yogurt and Coconut Milk
Substitute with any type of coconut or milk, noting the flavour will be slightly different and you may need to adjust with more/less maple syrup as required.
Storage
Store in an airtight container in the fridge for up to 5 days
Nutrition
Calories: 419kcalCarbohydrates: 44gProtein: 22gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 9mgSodium: 88mgPotassium: 309mgFiber: 12gSugar: 26gVitamin A: 144IUVitamin C: 8mgCalcium: 397mgIron: 4mg
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