Simple Blueberry Jam Chia Pudding. Just 4 basic ingredients + 3 minutes of prep time = a no fuss breakfast or snack.
hello, friends! How’s everyone doing out there?
We are over a month into quarantine lockdown here in Northern California, and honestly, I’m having a little bit of cabin fever over here. Doing my best to cultivate patience.
Anyone else feel like you are cooking and doing dishes WAY more than usual? ?
Minimalist recipes with few ingredients are definitely on the menu right now with all the ingredient shortages and minimal trips to the grocery store.
So here’s another quick and easy, small batch recipe for you. Just make the chia pudding the night before, and you can wake up to a ready-made, healthy breakfast with no cooking involved.
Blueberry Jam Chia Pudding Recipe Deets:
❤️milk… of any kind will work. We usually use homemade coconut milk, but any dairy free milk that you like is good.
❤️chia seeds… can be either black or white. And there is no nutritional difference between the two. They are high in antioxidants, omega-3 fatty acids, fiber, and minerals like calcium, phosphorous, and magnesium. Chia seeds also have a moderate amount of protein with about 5 grams in 2 tablespoons.
❤️blueberry jam… is my favorite. We use a fruit-sweetened wild blueberry jam OR my homemade 3 Ingredient Blueberry Chia Jam.
❤️blueberries… to sprinkle on top. Fresh or frozen is fine.
❤️optional add-in… feel free to sweeten the deal with maple syrup or honey if that’s your jam.
It’s basically a creamy chia pudding with sweet swirls of blueberry jam topped with juicy fresh blueberries. So dang tasty! What else do I need to say?
Make it for a delicious, uncomplicated breakfast or snack. You won’t be sorry. The recipe make 2 servings.
Sending you all a virtual hug. I miss hugs. Can’t wait to give all my people one.
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Blueberry Jam Chia Pudding (gluten free, dairy free, + refined sugar free)
- Prep Time: 3 minutes (plus time to set in fridge)
- Total Time: 3 minutes
- Yield: 2 servings 1x
- In a large glass jar, whisk together milk and chia seeds. (add optional maple syrup or honey) Allow to sit on counter for 5 minutes then whisk again to prevent clumping.
- Place in fridge for at least 4 hours or overnight.
- Place blueberry jam at bottom of jar, spoon chia pudding on top, and swirl in a bit more blueberry jam. Top with blueberries. Enjoy!
Recipe calls for 4-5 tablespoons of chia seeds, depending on how thick you like your chia pudding.
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