This recipe is great for a quick breakfast on the go or as a sweet snack or dessert! The coconut milk provides great healthy fat to keep you full and satisfied and the chia seeds are a great form of fiber. Happy gut + reduced risk of high blood pressure and all that comes with it? Sign me up. The blueberries are high in antioxidants and bring natural sweetness to this recipe.
Ingredients
- 1 can lite coconut milk
- 5 tbs chia seeds
- 1 tbs vanilla extract
- 1.5 c frozen blueberries
- 1 tbs water
- Sprinkle of cinnamon
- Optional drizzle of honey or agave
Directions
- Mix the coconut milk, vanilla, and chia seeds together in an airtight container.
- Cover and store in the fridge overnight.
- Combine the blueberries and water on the stovetop.
- Cook on medium heat for 5 – 8 minutes, until blueberries soften.
- Mash blueberries down. I like to use a cocktail muddler.
- Allow blueberries to simmer for 10 minutes, stirring occasionally.
- Remove from heat and let blueberry mixture cool.
- If you want a smoother texture, you can blend the mashed blueberries, or just place the blueberries in a container and refrigerate.
- When you’re ready to eat your chia pudding, scoop your desired amount into a bowl and top with the blueberry mixture. Optional – add a sprinkle of cinnamon and/or a drizzle of honey or agave.
- Enjoy!
Did you like this Blueberry Chia Seed Pudding? Let me know in the comments below or over on Instagram at @haven_quinlan.
