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Blueberry Chia Puddings | Sophia's Kitchen

Blueberry Chia Puddings

No Ratings So Far
Prep Time: 9 hours
Servings: 3 servings

I must admit, chia pudding is a bit of an obsession of mine. I have mine with blueberries, strawberries, raspberries, sometimes with almond milk, sometimes with coconut milk and I even add some cocoa powder if I feel like something chocolatey. There are endless possibilities for chia pudding but this one is definitely a great basis to give you a good start to the day. I like the idea of storing them in a jar so that you can just take them with you and have on your way to work or the gym in the morning. The perfect start to the day.

Ingredients

  • 100 g blueberries
  • 375 g roasted almond milk
  • 85 g chia seeds
  • ½ tsp vanilla bean paste
  • 50 g maple syrup

For nut crunch

  • 200 g almonds
  • 80 g coconut sugar
  • 1 pinch cinnamon
  • ½ tsp vanilla bean paste
  • 10 g water

Instructions

  1. Place the blueberries and almond milk in the mixing bowl in the evening. Blitz 10 Sec. / Speed 5. Add the chia seeds, vanilla bean paste and maple syrup and combine 10 Sec. / Reverse Speed 2. Pour the mixture into several glass jars and apply the lid. Refrigerate until the morning.

For the nut crunch

  1. Preheat the oven to 180°C / 160C Fan / Gas Mark 4.

  2. Place the almonds, cinnamon, sugar and vanilla bean paste in the mixing bowl and heat 6 Min./ Varoma / Reverse Speed 1.

  3. Add the water and cook 5 Min./ Varoma / Reverse Speed 1 / No measuring cup. If the almonds start looking dry, add a small splash of water.

  4. Scatter the almonds over a baking tray lined with grease proof paper and bake in the oven for another 10-15 minutes until nice and golden brown. Remove and leave to cool.

  5. Tip the almonds into the mixing bowl and chop 2-3 Sec. / Speed 5 depending on how small you like it.

  6. In the morning, sprinkle the nut crunch over the finished chia pudding and serve immediately or take with you to go for breakfast.

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