Blueberry Maple Overnight Chia Pudding – a delicious recipe with Blueberries, Maple Syrup, Vanilla, u00bc, Almond Milk, Chia Seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small saucepan over medium heat, stir blueberries, maple syrup and vanilla extract. Stir often as the blueberries start to cook, using a wooden spoon to lightly mash and break the blueberries apart as they soften. Cook for about 10 minutes, until the blueberries are mostly broken down and the liquid is starting to thicken. Remove from the heat and divide into evenly between into drinking glasses (or other; see note).
2
Divide milk between each glass, then divide chia seeds and stir gently to mix them thoroughly into the milk. Stir a small pinch of salt into each glass.
3
Wrap the glasses individually in plastic wrap, and leave to chill in the fridge at least 5-6 hours, or overnight. When ready to serve, garnish each glass with a few fresh blueberries.
520
kcal
Calories
36
g
Fat
36
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 ounces, fluid Fresh Blueberries, 3 Tablespoons Pure Maple Syrup, 2 Tablespoons Pure Vanilla Extract, 1/4 cups Water, and more.
Yes, Blueberry Maple Overnight Chia Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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