Overnight Blueberry and Maple Chia Pudding
This overnight chia pudding is perfect for the summer since it’s cool and easy to eat. This recipe calls for almond milk instead of cow’s milk, which gives a slightly nutty flavor that feels a lot more 'pancake-ish' than plain cow's milk. It’s layered with a fresh blueberry jam, which might sound initially like it takes a long time but in reality, it’s only a quick 10 minutes. I like to put the blueberries on at night while I’m cleaning the kitchen or packing lunches for the next day, and then quickly whip up the puddings right before I leave the kitchen for the night.
Servings: 2
Ingredients
- 6 ounces fresh blueberries (about 1 cup, plus more for garnish)
- 3 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- ¼ cup water
- 1 cup almond milk (play up with sweetened or flavored here if you wish!)
- ⅓ cup chia seeds
- ⅛ teaspoon salt
Instructions
Prep Ahead:
- In a small saucepan over medium heat, stir together the blueberries, maple syrup, water, and vanilla extract. Stir often as the blueberries start to cook, using a wooden spoon to lightly mash and break the blueberries apart as they soften. Cook for about 10 minutes, until the blueberries are mostly broken down and the liquid is starting to thicken. Remove from the heat and transfer to a resealable container
- Blueberry mix will store for up to one week in the fridge.
Prepare From Prepped:
- Divide the blueberry mix into evenly between into 2 drinking glasses (or other; see note)
- Divide the milk between each glass, then divide the chia seeds and stir gently to mix them thoroughly into the milk.
- Stir a small pinch of salt into each glass.
- Wrap the glasses individually in plastic wrap, and leave to chill in the fridge at least 5-6 hours, or overnight.
- When ready to serve, garnish each glass with a few fresh blueberries.
Make From Fresh:
- In a small saucepan over medium heat, stir together the blueberries, maple syrup, water, and vanilla extract. Stir often as the blueberries start to cook, using a wooden spoon to lightly mash and break the blueberries apart as they soften. Cook for about 10 minutes, until the blueberries are mostly broken down and the liquid is starting to thicken. Remove from the heat and divide into evenly between into 2 drinking glasses (or other; see note)
- Divide the milk between each glass, then divide the chia seeds and stir gently to mix them thoroughly into the milk.
- Stir a small pinch of salt into each glass.
- Wrap the glasses individually in plastic wrap, and leave to chill in the fridge at least 5-6 hours, or overnight.
- When ready to serve, garnish each glass with a few fresh blueberries.