Blueberry Chia Pudding for Balanced Blood Sugar
This blueberry chia pudding with yogurt is lightly creamy, fruit forward, and easy to prepare ahead. Chia seeds soak slowly in almond milk to create a thick, spoonable pudding base, layered with yogurt and topped with a gently cooked blueberry sauce with a bright hint of lemon. It works well as an overnight chia pudding or a make ahead breakfast that feels satisfying without being heavy.
Equipment
- 1 Mixing bowl
- 1 pot
- 1 potato masher or fork
- 3 glass cups or storage jars
- 1 set measuring cups
Ingredients
- 1¼ cups unsweetened almond milk
- ¼ cup chia seeds
- 2 tbsp maple syrup divided
- 4 cups frozen blueberries
- 1 tbsp chia seeds for the blueberry sauce
- 1½ tbsp lemon juice
- 1½ cups plain yogurt
Instructions
- Combine almond milk, chia seeds, and 1 tbsp maple syrup and let soak for 1 hour, stirring a few times at the beginning to prevent clumping.
- While the chia pudding soaks, cook frozen blueberries with 1 tbsp maple syrup, chia seeds, and lemon juice over medium heat until they come to a low boil. Gently mash the blueberries with a fork or potato masher, then reduce the heat and simmer for 10 minutes until thickened. Let the blueberry sauce cool.
- Divide the chia pudding evenly between three glass storage jars, then layer each with yogurt and the blueberry sauce, dividing everything equally before serving or storing.