Lavender Blueberry Chia Pudding
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!
SERVINGS 2 servings
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!
Notes
Protein powder version: Increase milk to 1 1/4 cups. When blending the milk and blueberries, add 1 scoop of vanilla protein powder. Use 1/2 to 1 tbsp maple syrup, depending on the sweetness of your protein powder.
Store chia pudding in an airtight container or jar for 3-4 days.
Did you make this recipe?Let me know how it was!