Ingredients
Directions
Add the milk, blueberries, and banana to a blender or food processor and blend until smooth.
Divide the mixture between two pudding bowls. Divide the chia seeds between the two bowls and stir to combine.
Refrigerate for one hour. Stir again. Then refrigerate for another hour or until the chia has absorbed enough liquid to become a pudding consistency.
Divide the oats, slivered almonds, and cacao nibs (if using) between the two bowls, sprinkling them on top.
Drizzle maple syrup over the top of each, if desired.
Chef's Notes
Substitutions
For the plant-based milk, use any type of unsweetened plant milk you enjoy.
Instead of blueberries, use blackberries, strawberries, or raspberries.
Substitute puffed quinoa, millet, or amaranth for the rolled oats.
Nut-free
Instead of almonds, add hemp seeds, flax seeds, or pumpkin seeds.
Whole Food Sweetener
Use date paste instead of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Add the milk, blueberries, and banana to a blender or food processor and blend until smooth.
Divide the mixture between two pudding bowls. Divide the chia seeds between the two bowls and stir to combine.
Refrigerate for one hour. Stir again. Then refrigerate for another hour or until the chia has absorbed enough liquid to become a pudding consistency.
Divide the oats, slivered almonds, and cacao nibs (if using) between the two bowls, sprinkling them on top.
Drizzle maple syrup over the top of each, if desired.
