Blueberry Chia Pudding with Cooked Jam Layer
With over 20 grams of fiber, this delicious breakfast makes morning easy and nutritious. (Makes 1 serving but can easily be doubled or prepped in batches)
Ingredients:
Chia Pudding:
1 cup unsweetened almond milk (or milk of choice)
3 tbsp chia seeds
1 tsp vanilla extract
1–2 tsp maple syrup or honey (optional, adjust to taste)
Cooked Blueberry Chia Jam:
1 cup fresh or frozen blueberries
1 tbsp lemon juice
1 tsp maple syrup (or to taste)
1 tbsp chia seeds
Optional Toppings:
Greek yogurt or coconut yogurt
Granola or crushed graham crackers
Fresh blueberries
Lemon zest or sliced almonds
Directions:
1) Make the chia pudding: In a bowl or jar, whisk together almond milk, chia seeds, vanilla, and maple syrup. Let sit for 5 minutes, whisk again to prevent clumping, then refrigerate for at least 2 hours or overnight until thickened.
2) Make the blueberry chia jam: In a small saucepan over medium heat, combine blueberries, lemon juice, and maple syrup. Cook for 5–7 minutes, stirring occasionally, until the blueberries start to burst and the mixture thickens slightly. Mash with the back of a spoon, stir in 1 tbsp chia seeds, and let cool for 10–15 minutes until thick and jammy.
3) Assemble: Layer the chia pudding and blueberry jam in a clear jar or glass. Top with granola, yogurt, or fresh berries if desired. Enjoy immediately or store in the fridge for up to 4 days.
