Description
This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!
Ingredients
- 6 ounces, fluid Fresh Blueberries
- 3 Tablespoons Pure Maple Syrup
- 2 Tablespoons Pure Vanilla Extract
- ¼ cups Water
- 1 cup Almond Milk (unsweetened)
- ⅓ cups Chia Seeds
- ⅛ teaspoons Salt
Preparation
In a small saucepan over medium heat, stir blueberries, maple syrup 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 drinking glasses (or other; see note).
Divide milk between each glass, then divide 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.
