Blueberry Yogurt Chia Pudding Breakfast Bowl - Healthy & Delicious
This Blueberry Yogurt Chia Pudding Breakfast Bowl is a nutritious and vibrant breakfast option. Made by blending frozen blueberries with yogurt and milk, then mixing in chia seeds and refrigerating overnight, this pudding is both easy to prepare and portable. Top it with your favorite ingredients like granola, banana, and nut butter for a delightful start to your day.
Ingredients
- Base Ingredients:
- ½ cup yogurt dairy or non-dairy works!
- ½ cup milk again, your choice
- ½ cup frozen wild blueberries
- 1 –3 teaspoons raw honey or maple syrup optional, but adds a touch of sweetness
- ½ teaspoon vanilla extract
- Tiny pinch of fine sea salt
- 3 tablespoons chia seeds بذور الشيا
Topping Ideas:
- Granola try this chocolate almond butter granola for an extra wow factor
- Sliced banana
- Nut butter almond or peanut butter works wonders
- Fresh berries
- Nuts or seeds walnuts, hemp, sunflower seeds—you name it!
Instructions
- Blend It Up:
- In an upright blender, combine the yogurt, milk, blueberries, sweetener (if using), vanilla extract, and a pinch of salt. Blend until smooth. Think of it as creating the canvas for your masterpiece.
- Add the Magic Ingredient:
- Pour the blended mixture into a jar and stir in the chia seeds. Whisk well to ensure the chia seeds are evenly distributed. These little powerhouses will work their magic overnight, turning the liquid into a thick, pudding-like consistency.
- Chill Out:
- Pop the jar in the fridge. If you can, give it a stir every couple of hours to prevent clumping. But honestly? I just let mine sit overnight and gave it a good stir in the morning. Easy peasy.
- Top It Off:
- When you’re ready to eat, grab your favorite toppings and have fun with it. Layer on the granola, slice up some banana, drizzle nut butter—whatever makes your heart happy.
Notes
- This chia pudding can be stored in an airtight container in the fridge for up to 3 days.
- You can customize the recipe by using different fruits such as strawberries, raspberries, cherries, or mango instead of blueberries.