Blueberry Muffin Chia Pudding With Almond Milk Recipes

BLUEBERRY CHIA PUDDING

Steps:

• In a small saucepan, cook the blueberries on medium heat for 8-12 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside. Let cool for 5 minutes
• While the compote cooks, add the chia seeds, coconut milk, almond milk, maple syrup and vanilla extract to a bowl and mix together until well combined.
• Add in the blueberry compote and mix together until combined, then place the mixture in the fridge to set for at least 1 hour.
• Serve in small bowls or jars with your favourite toppings.

BLUEBERRY CHIA PUDDING WITH ALMOND MILK

Steps:

• Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.

BLUEBERRY MUFFIN CHIA PUDDING WITH ALMOND MILK

Steps:

• In a large mixing bowl, combine the almond milk, chia seeds, maple syrup and vanilla. Whisk together for about 2 minutes. Let rest for 2 minutes and then repeat as needed until the mixture begins to thicken. Set aside.
• While waiting for the chia seeds and almond milk to fully combine, prepare the wild blueberry compote.
• In a large stock pot, add the 2-3 cups of frozen wild blueberries and the lemon juice over medium heat. Stir occasionally to prevent the wild blueberries from sticking to the base.
• Continue to stir the blueberries until they break down into a jam-like substance and the liquid evaporates, about 6-8 minutes.
• When the blueberry compote has cooled for a few minutes, then add to the chia almond milk mixing bowl and mix until well combined.
• Cover the mixing bowl and place in the fridge until it firms, about 1 hour.