Ingredients
Chia pudding
- 0.25 cup whole chia seeds about 40 g
- 1 cup plain milk 240 ml, dairy or an unsweetened plant milk
- 1 tsp maple syrup adjust to taste
- 0.5 tsp vanilla extract
- 1 pinch fine salt
To serve
- 0.5 cup fresh blueberries about 75 g, washed
Equipment
- Mixing bowl or large jar
- Whisk or fork
- Measuring cups and spoons
- Two small lidded jars
Instructions
Mix, stir again and chill
- In a bowl or large jar, whisk the milk, maple syrup, vanilla and salt. Add the chia seeds and whisk thoroughly, scraping the sides and bottom so every seed is wet.
- Wait 10 minutes, then stir again to break up any gelled clumps. Divide between two small jars, cover and refrigerate for at least 4 hours or overnight.
- Stir the chilled pudding. If it is firmer than you prefer, add milk one teaspoon at a time. Top each serving with half the washed blueberries just before eating. Keep the jars refrigerated.
Notes
The ¼-cup-to-1-cup chia-to-milk ratio is a starting point; milk brands and rest time change thickness. Stir twice to avoid dry clumps. Keep covered pudding cold and add blueberries at serving. Do not eat the chia seeds dry by themselves.