Blueberry Acai Chia Pudding
Make this blueberry acai chia pudding on Sunday night for a delicious and healthy breakfast for the week ahead.
Servings: 4
Calories: 230kcal
Ingredients
For the Blueberry Acai Compote:
- 2 cups fresh or frozen blueberries
- 1 3.5 oz packed frozen unsweetened acai
- 2 tablespoons maple syrup
For the Chia Pudding:
- 2 cups almond milk or other plant-based milk/dairy milk
- 1/2 cup chia seeds
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup optional
To Serve:
- Greek yogurt
- Granola
- Hemp hearts
- Chopped nuts
- Almond butter
Instructions
- In a small saucepan, add the blueberries, acai, and maple. Cook over medium heat, stirring occasionally as the blueberries start to soften and break apart. Use the back of a wooden spoon to break them up as well.
- Bring to a simmer and allow to simmer for 10 minutes. Turn off the heat and transfer to a bowl or jar to cool. Store in the refrigerator for future use.
- To make the chia pudding, combine all the pudding ingredients into a small bowl and stir well. Store in the refrigerator overnight to allow pudding to set.
- To serve, layer chia pudding, greek yogurt, beery compote, and other desired toppings.
Nutrition
Serving: 1/4 recipe | Calories: 230kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 145mg | Fiber: 10.5g | Sugar: 14.5g