- 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.