Blueberry Chia Pudding

Temps & Portions
Serves 4
  • 2 1/2 cups unsweetened almond milk 2507
    Blue Diamond Almond Breeze Original 946ML
    $3.39 • Chq
  • 1/2 cup chia seeds 2508
    Prana Chia Seeds Ground 200G
    $13.71 • Chq
  • 3 tablespoons maple syrup 2509
    100% Pure Maple Syrup 1L
    $16.19 • Chq
  • 1 teaspoon pure vanilla extract 2510
    Compliments Vanilla Extract Artificial 500ML
    $3.42 • Chq
  • Pinch sea salt 2511
  • Fresh Chilean blueberries 2512

In a 1-quart mason jar, combine almond milk, chia seeds, maple syrup, vanilla extract and sea salt. Whisk all ingredients thoroughly, making sure that every little chia seed at the bottom of the jar becomes well integrated. Cover and refrigerate. After 30 minutes, give the jar a few good shakes to stir the ingredients. Repeat after another 30 minutes, then let the chia pudding continue to thicken in the fridge for 3 hours or overnight. Note: if your pudding ends up being a little thick for your liking, feel free to add a little more almond milk until you have the silky consistency you’re looking for. In the morning, scoop chia pudding into individual jars, top with fresh Chilean blueberries and enjoy!