Ingredients
Scale
- 2 cups unsweetened plain almond milk
- ¼ cup drippy creamy almond butter
- 1½ to 2 tablespoons pure maple syrup (to taste)
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup chia seeds
- About ¼ cup drippy creamy almond butter
- About 1¼ to 1⅓ cups fresh blueberries
Instructions
- Blend the Base:
In a blender, combine almond milk, almond butter, maple syrup, cinnamon, and vanilla. Blend until smooth (about 30 seconds). - Whisk in Chia Seeds:
Pour the mixture into a bowl. Whisk in the chia seeds thoroughly. Let it sit for 8–10 minutes, then whisk again to remove clumps. - Chill Overnight:
Cover and refrigerate overnight or for at least 6 hours until the texture becomes thick and pudding-like. - Serve and Garnish:
In the morning, give it a good stir. Taste and adjust sweetness if needed. Divide into four bowls or jars. Top each with 1 tablespoon almond butter and a heaping ¼ to ⅓ cup of blueberries.
Notes
Store in airtight containers in the refrigerator for up to 4–5 days. Perfect for meal prep or grab-and-go breakfasts.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Category: Breakfast
- Diet: GlutenFreeDiet
Nutrition
- Serving Size: 1
- Calories: 360
- Sugar: 12
- Sodium: 13
- Fat: 25
- Saturated Fat: 2
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 13
- Protein: 11
- Cholesterol: 0