Recipe · Breakfast
Blueberry Chia Pudding
- Prep
- 10 min
- Total
- 10 min
- Serves
- 2
Blueberries are one of the highest-anthocyanin foods you can buy — the pigments that give them their colour are the same compounds linked to lower inflammatory markers. Chia adds plant omega-3s and enough fibre to keep you full until lunch.
Tip: Frozen blueberries work just as well as fresh here — the antioxidants survive freezing almost untouched, and they're half the price.
Ingredients
- ¼ cup chia seeds
- 1 cup milk of choice
- 1 cup blueberries, divided
- 1 tsp maple syrup
- ½ tsp vanilla extract
- ¼ cup thick yogurt
- Fresh mint, to serve
Method
- Blend half the blueberries with the milk, maple and vanilla until smooth and lilac-coloured.
- Whisk in the chia seeds, wait 5 minutes, then whisk again so no clumps settle.
- Refrigerate at least 4 hours, or overnight, until thick and spoonable.
- Layer into glasses with the yogurt, and top with the remaining whole blueberries and mint.