Blueberry chia pudding with almond butter

Blueberry chia pudding with almond butter: a creamy breakfast with wild blueberries, chia seeds, almond milk and flaked almonds – easy to prepare and good to take with you.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 290 kcal per serving
• Protein: 7 g
• Fat: 21 g
• Carbs: 16 g

Ingredients

• 100 g wild blueberries
• 200 ml unsweetened almond milk or oat milk
• 4 tbsp black chia seeds
• 1 tbsp maple syrup
• 1 tbsp almond butter and 1 handful of flaked almonds
• 1 pinch of vanilla

Method

You’ll need: mixing bowl

1. Gently warm the wild blueberries until soft. If you're using fresh berries, simply crush them with a fork.
2. Stir the blueberries with the almond milk or oat milk, maple syrup and vanilla in a jar or bowl.
3. Stir in the chia seeds and mix thoroughly so no lumps remain.
4. Leave the mixture to stand briefly, then stir again. Cover and chill until the pudding has set.
5. Before eating, check that it's nicely jelly-like and creamy. If it's too firm, stir in a small splash of almond milk or oat milk.
6. To serve, top the blueberry chia pudding with almond butter and sprinkle with flaked almonds.

Good to know

A breakfast like this makes little fuss in the morning and still brings lots of joy. Everything is stirred together in the evening, chilled overnight and simply ready the next day.

Swaps

Almond milk → oat milk (a few more carbohydrates, often milder in flavour); almond butter → cashew butter (creamier, a little milder); flaked almonds → walnuts (more plant omega-3 fatty acids); maple syrup → date paste (unrefined, with a light caramel note)

Allergens

Contains almonds, so it's not suitable for anyone with a tree nut allergy. Chia seeds swell a lot, so only give them to small children in a suitable texture; during pregnancy the usual kitchen amounts are unremarkable. Contains: gluten (oats) if you use oat milk that isn't certified gluten-free.

Frequently asked questions

What's in chia seeds, nutritionally?

Chia seeds contain fibre, plant protein, magnesium, manganese and alpha-linolenic acid. Their ability to swell is what stands out – that's why they change the texture of the pudding so much.

How are wild blueberries different from regular blueberries?

Wild blueberries are usually smaller and have more skin relative to their flesh, and the skin is where many of the anthocyanins sit. The exact content varies a lot depending on variety, ripeness and processing.

What should you know about almond butter?

Almond butter provides unsaturated fatty acids, vitamin E and minerals, but it's a problem if you have a nut allergy. Because of its fat content, some people find large amounts quite heavy in the morning.

Oat milk or almond milk – which is the better choice here?

Oat milk usually has a few more carbohydrates, almond milk often fewer. It's worth checking the label for added vitamins and calcium, as products vary a lot.

Why do chia seeds swell so much?

When the seed coat comes into contact with liquid, it forms a gel-like layer of soluble fibre. That's what gives the pudding its texture and makes chia so special in recipes.

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