This chia pudding is loaded with antioxidant rich blueberries and infused with calming lavender. It makes a delicious, make-ahead snack or breakfast that’s packed with health benefits!
I’ve been eating chia pudding for years now and have always loved them as an easy snack or breakfast option, but I was honestly getting a little bored of my usual flavours. So, I decided to play around with some different flavours and ways to pack even more nutrients into these little jars.
Although lavender might not be the first thing you think of for chia pudding, it really does work perfectly here and it’s quickly become one of my favourites! The blueberries give it a nice fruity flavour while the lavender adds some really beautiful floral notes, without being overpowering!
It makes a great snack, but can also be eaten for breakfast. If enjoying it for breakfast, I recommend having the version with protein powder (see recipe notes) or having it along side some protein like eggs to make it a more filling breakfast. I love to top mine with greek yogurt and fresh blueberries!
Lavender blueberry chia pudding ingredients
- Almond milk: Feel free to substitute with your milk of choice. I just wouldn’t use canned coconut milk by itself, as it can make your chia pudding really thick. If you did want to incorporate some coconut milk, use 1/2 cup coconut milk and 1/2 cup almond milk.
- Lavender: You’ll want to make sure that you’re using dried culinary lavender in this recipe (not all lavender is edible!). You should be able to find it at spice shops, health food stores or farmers markets. I purchased mine from The Silk Road Spice Merchant in Calgary.
- Blueberries: I prefer using frozen blueberries because they are picked at the peak of ripeness, preserving their nutrition. However, you could also use fresh, especially in they’re in season!
- Maple syrup: This adds some sweetness to the chia pudding. Honey can also be used. If you find your berries are sweet enough, or are making the version with protein powder, you could omit the sweetener all together.
- Chia seeds: The key ingredient for this recipe!
Chia pudding health benefits
Chia seeds are a nutritional powerhouse and can be a great addition to your diet. Chia seeds are:
- High in heart healthy, anti-inflammatory omega-3 fatty acids
- A great plant-based source of protein
- Packed with fibre which keeps you full for longer and helps support balanced blood sugar and digestive health
- A good source of calcium
Lavender Blueberry Chia Pudding
Ingredients
- 1 cup almond milk, plus more as needed
- 2 tsp dried culinary lavender
- 3/4 cup frozen blueberries
- 1 tbsp maple syrup
- 1/4 cup chia seeds
- Toppings (optional): greek yogurt, fresh blueberries
Instructions
- Pour milk into a saucepan and heat over medium heat. As soon at it begins to simmer, remove from the heat and stir in the lavender. Cover and allow to steep for about 10 minutes. Strain out the lavender and allow the milk to cool slightly.
- Add the milk, blueberries and maple syrup to a blender and blend until smooth.
- Add chia seeds to a medium bowl or container and pour in the milk mixture. Whisk well to combine. Allow to sit for 10 minutes and then whisk again (this just helps prevent clumping). Cover and store in the fridge overnight, or at least 3-5 hours.
- Stir chia pudding and add additional milk if needed to reach desired consistency. Divide into 2 jars and top with greek yogurt, fresh blueberries or other toppings of choice. Enjoy!
