A fun take on the healthy and filling breakfast treat that is chia pudding. I have been making chia pudding for years. It is such a cool breakfast treat when you don't want anything heavy, but you need something to fill you up. Those little seeds are packed with omega 3 fatty acids, protein, and fiber. The seeds expand when they become wet, allowing you to feel full without overeating. Combined with the blueberries, this breakfast is an antioxidant bomb.
Makes 2 servings
Chia Pudding Ingredients:
1 cup non-dairy milk
3T chia seeds
1T maple syrup
1 tsp vanilla extract
Blueberry Lavender Compote Ingredients:
1 cup fresh blueberries
1 tsp dried lavender
1/4 cup coconut cream (cream from top of coconut milk can)
fresh blueberries for bottom and top of pudding cups
Instructions:
Combine your chia pudding ingredients in a bowl, mix well. Place the mixture in the fridge for at least an hour.
While the chia pudding is setting up, blend your compote ingredients together in a blender. I like to use the smoothie cup for my ninja blender to do this. I find small amounts mix better in the small cups. Blend for a minute or two until your compote is smooth and creamy. Place this in the fridge to set up as well.
After an hour, stir the mixture to ensure the seeds have
not clumped together or settled to the bottom.
Add some fresh blueberries to the bottom of two bowls or jars. Divide the chia pudding between the two bowls. Top with the blueberry lavender compote. Add on more blueberries and dried lavender, if desired.
I usually make this the night before and leave it in the fridge, so it gets nice and thick, but you can eat this now if the consistency is to your liking. It will be fully set in a couple of hours.
You could make the compote using other fruits as well, such as strawberries, raspberries, cherries, etc. If you don't want the lavender, you can just omit it.
You can make some fun combinations of Strawberry Rose or Raspberry Hibiscus.
Like the jars I used? Get them here
Enjoy!
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