Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It's made just like overnight oats--combine chia and your milk of choice, let soak overnight, then top with juicy blueberries and crunchy almonds and dig in!

Blueberry Almond Chia Pudding

almond milk or other nondairy milk beverage

chia seeds

maple syrup

almond extract

blueberries, divided

toasted slivered almonds, divided

Stir together almond milk (or other nondairy milk beverage), chia, maple syrup and almond extract in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.


When ready to serve, stir the pudding well. Spoon about half the pudding into a serving glass (or bowl) and top with half the blueberries and almonds. Add the rest of the pudding and top with the remaining blueberries and almonds.


I liked it and the consistency with the toasted almonds. I will make a couple of changes, however next time. It was too sweet for me. I will cut the maple syrup in half. Unlike some reviewers, I couldn't even taste the almond extract at all. I will double the almond extract next time. It needed the full 8 hours to become chia pudding. At 6 hours it was still just firm chia seeds in milk. It was still liquid, not reminiscent of pudding.

Delicious!! Here are my notes...first off, I think 1/8 tsp of almond extract would be too much. I probably used 1/16 (couple of drops).   The chia completely lumped up over night.  I poured it out of the mason jar and used a fork to smooth it out and then let it sit to thicken up.  After that, I added the berries and almonds and it was ready to go.  Next time, I will try making the chia pudding without the honey to see if that prevents the chia from clumping.  Then I'll add the honey when it's time to eat it.

Not sure why folks rated poorly. This is one of the better chia seed puddings I’ve had and it only makes one serving. I actually found very tasty!

I could not eat this.  From the texture to the flavor, it just didn't work for me.

Found it to be nothing like pudding, I use chia seeds in my smoothies, this recipe either doesn’t call for enough chia seeds to make it thicker or I did something wrong (who me?) may try again but use more chia seeds.

I’ve made chia pudding before but the almond extract in this was too strong and maple syrup too sweet. I’d recommend making it plain and then letting each person add their own sweet/flavor.

Love this after working out or running early morning. Just tastes and feels like health in a bowl.  Prefer to mix the chia and almond milk 15 minutes prior to eating and not the night before - seems fresher that way. Can sub or mix any fruit - apple, banana, coconut flakes.  If you want some more crunch can add a spoonful of toasted pecans or almonds on top.

I always thought I would hate the texture of chia seed pudding but this recipe is perfectly smooth and delicious. I love the added juiciness from the blueberries and crunch of the almonds.

blueberry almond chia pudding

Total: 8 hours, 10 minutes

Author : Carolyn Casner

Ingredients

Instructions

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