We love this healthy Blueberry Chia Pudding for grab and go breakfasts. It’s also great for festive brunches.
–for the pudding
1 cup vanilla unsweetened almond milk
1 cup plain coconut milk or soy yogurt
3 tablespoons pure maple syrup (grade B is best)
1 tsp pure vanilla extract
pinch of Kosher salt
1/4 cup chia seeds
1/4 cup old fashioned rolled oats
1/2 cup fresh or thawed frozen blueberries, muddled
In a medium bowl, combine the almond milk, greek yogurt, maple syrup, vanilla, salt, chia seeds, oats and muddled blueberries. Cover the bowl with plastic wrap so it’s airtight. Refrigerate for at least one hour, but it’s best to overnight for the thickest pudding.
Divide into four jars or bowls and top with some granola, almonds, maple syrup and blueberries. Serve immediately.
To muddle the blueberries simply press them into the sides of a bowl or glass with a fork until they release juices and become pulpy.