Creamy Blueberry Chia Pudding With Greek Yogurt

3 tablespoons chia seeds

½ cup blueberries (fresh or frozen - up to 1 cup for more blueberry flavor)

1 cup Greek yogurt (or non-dairy yogurt)

½ cup milk (any)

2 tablespoons maple syrup (or honey – you can drizzle more on top later for more sweetness)

½ teaspoon cinnamon

1 teaspoon vanilla extract (or grated lemon zest)

Blend the base: Add ½ cup blueberries, 1 cup Greek yogurt, ½ cup milk, 2 tablespoons maple syrup, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract to a bowl. Blend with an immersion blender until smooth. (Or blend in a regular blender, then pour into a bowl.)
Add the chia: Add 3 tablespoons chia seeds. Whisk for about 30 seconds to break up any clumps. Cover the bowl, or divide the mixture into small jars. Refrigerate for at least 2 hours, or overnight, until thick and creamy.
Stir and serve: Stir before serving to make it extra creamy. Top with extra blueberries, nuts, or a drizzle of maple syrup if you like. Enjoy cold, or warm gently in the microwave for a few seconds.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍮Pudding

Cuisine🇺🇸American

Occasions🍳Breakfast🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 10m