This is a creamy overnight chia pudding made with whole milk, chia seeds and maple butter blueberries. Served warm or cold, it’s an easy breakfast pudding.
Prep Time:10 minutes
Cook Time:3 minutes
Total Time:13 minutes
overnight chia pudding
2 cups whole milk (can substitute with almond, soy, or coconut milk)
1 tsp vanilla extract
2 tbsp brown sugar
1/4 tsp kosher salt
2/3 cup chia seeds
maple butter blueberries
2 tbsp butter
2 tbsp maple syrup
pinch of salt
1 cup blueberries (fresh or frozen)
optional toppings: toasted coconut flakes, slivered almonds, fresh mint
In a large shallow bowl, add milk, vanilla, brown sugar and salt and whisk until the sugar is dissolved. Pour in chia seeds and whisk vigorously for 2 minutes. Let mixture sit for 10 minutes, then whisk vigorously again to distribute seeds. Cover bowl and refrigerate overnight.
When ready to eat, make the maple butter blueberries. Melt butter in a small saucepan over medium heat. Stir in maple syrup and a pinch of salt. Increase heat to high, add blueberries and cook until soft, but not bursting, about 3 minutes. Remove from heat.
Spoon a little blueberry sauce into the bottoms of four bowls or glass jars. Stir chia seed pudding and divide into the bowls. Top with warm maple butter blueberries. Sprinkle with toasted coconut flakes or slivered almonds, if desired, and enjoy.
Chia seed pudding can be made up to 4 days in advance.
Blueberries are best eaten when warm (when cold, the butter will give it a grainy texture).
To make ahead, keep blueberries and chia pudding separate. When ready to eat, warm blueberries then assemble.
Alternatively, the whole pudding can be assembled, stored, and then reheated in the microwave for a warm chia seed breakfast.