Chia Pudding with Almond Milk – Chia seeds, wild blueberry compote and a little vanilla and cinnamon makes this chia pudding with almond milk taste like a blueberry muffin. But, without the baking or cleanup!
So, if you love blueberry muffins, then you must give this Blueberry Muffin Chia Pudding a try!
Make Chia Pudding with Almond Milk
Our family loves chia pudding — and have started to make a large batch every weekend so the first few days of the week. This makes breakfast and snack time super easy in our house. A few weeks ago, I made chia pudding with coconut milk using strawberries and vanilla extract. This time, I wanted to try making chia pudding with almond milk and wild blueberries.
The almond milk is just as good as the coconut milk. So, if you struggle with coconuts, almond milk is the perfect substitute.
How to Make Blueberry Muffin Chia Pudding with Almond Milk:
You only need a handful of ingredients to make this chia pudding with almond milk and about 20 minutes in the kitchen. For our family of 4, we double (sometimes triple) the recipe and have enough for a few days!
All you will need for this recipe is:
- 2 cups almond milk (make homemade almond milk)
- 6 tablespoons organic chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the wild blueberry compote, you just need 2 ingredients!
- 2 cups frozen wild blueberries, we love Wyman’s brand
- 1 tablespoon lemon juice
Lastly, we top ours with fresh, homemade Whipped Coconut Cream, a few fresh strawberries and done!
Not familiar with chia seeds… read about them here.
Look for Wyman’s Wild Blueberries in the Freezer Section
Every week we load our freezer with at least 1-2 bags of Wyman’s wild blueberries.
Small but mighty, wild blueberries have a very high total antioxidant capacity (ORAC). In fact, wild blueberries are higher than almost all of the typical fruits and vegetables you see at the grocery store.
Compared to cultivated blueberries, wild blueberries have a considerably higher ORAC value. The higher the ORAC value of a food the more powerful that food is at slowing the aging process, fighting disease, reducing inflammation and preserving health. You can learn more about the differences here.
If you love Wild Blueberries as much as we do – try these recipes: Wild Blueberry Oat Bars, Wild Blueberry Cobbler with Coconut Ice Cream and Baked Oatmeal with Wild Blueberries.
Chia Pudding Recipes
Over the next several weeks, I’ll be adding more chia pudding recipes for you to enjoy. Up next is a tropical chia pudding, triple berry chia pudding and a pumpkin chia pudding.
For now, check out this Strawberry Chia Pudding made with coconut milk and a delicious strawberry compote.
More Wild Blueberry Recipes
We love Wyman’s frozen wild blueberries so much that we frequently make recipes here loaded with this powerful antioxidant superfood. Try out some of these wild blueberry recipes:
- Blueberry Lemon Loaf – This Blueberry Lemon Loaf offers a subtly sweet and perfectly moist breakfast, snack, or dessert option! Loaded with fresh, wild blueberries and topped with a sweet yet tart lemon glaze.
- Recipe for Vegan Scones – These flaky, English scones are truly the perfect breakfast bread. And not only is this recipe for vegan scones with animal products but it’s also grain free.
- Best Blueberry Muffins Recipe – This is the BEST Blueberry Muffins Recipe ever. These muffins are incredibly moist and soft, with the just right touch of sweetness.
- Blueberry Smoothie with Spinach – The name gives it away – there’s definitely blueberries and spinach (or you can substitute with supergreen powder) in this Blueberry Smoothie with Spinach.
- Wild Blueberry Cobbler – This Wild Blueberry Cobbler is delicious, decadent and delightful. This cobbler recipe is a blend of sweet, savory and antioxidant-rich wild blueberry filling.
Blueberry Muffin Chia Pudding with Almond Milk
Try this Chia Pudding with Almond Milk that tastes like a Wild Blueberry Muffin. Made with simple ingredients. Dairy free and gluten free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Breakfast
- Method: Mixing Bowl
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups coconut milk (make homemade almond milk)
- 6 tablespoons organic chia seeds
- 2 tablespoons maple syrup
- 1–2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 cups frozen wild blueberries
- 1 tablespoon lemon juice
- Optional: Whipped Coconut Cream
Instructions
- 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.
*If you want to add an extra layer of wild blueberry compote on top of your single serve containers, reserve 1/4 cup.
Keywords: Chia Pudding with Almond Milk
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