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Recipe: Vegan Blueberry Chia Pudding

 '--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
for serving
 granola
 slivered almonds
 maple syrup
 fresh blueberries
1

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.

2

Divide into four jars or bowls and top with some granola, almonds, maple syrup and blueberries. Serve immediately.