Vegan blueberry chia pudding

Vegan blueberry chia pudding with almond milk, blueberries and flaked almonds: a creamy breakfast or dessert with fibre, plant fats and a delicate sweetness.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 210 kcal per serving
• Protein: 6 g
• Fat: 13 g
• Carbs: 14 g

Ingredients

• 4 tbsp chia seeds
• 250 ml almond milk
• 100 g wild blueberries
• 20 g flaked almonds
• 1 tbsp maple syrup

Method

You’ll need: frying pan · mixing bowl

1. Stir the chia seeds with the almond milk and maple syrup in a bowl until no lumps are left.
2. Leave the mixture to swell and stir it again once in between, so the chia pudding gels evenly.
3. Wash the blueberries thoroughly and gently pat them dry if needed.
4. Toast the flaked almonds in a dry frying pan until lightly golden and fragrant.
5. Layer the chia pudding and blueberries alternately in small glasses, keeping the layers neat.
6. Serve the blueberry chia pudding with the toasted flaked almonds on top.

Good to know

A pudding like this hardly takes any work and still feels special. Creamy, fresh and pleasantly nutty – just right for a relaxed start to the day.

Swaps

Honey → date paste (unrefined sweetness and a little more fibre); almond milk → unsweetened coconut milk (creamier and usually higher in fat); blueberries → raspberries (more fibre per serving); flaked almonds → walnuts (more omega-3 fatty acids).

Allergens

Contains tree nuts from the almond milk and flaked almonds; only give chia seeds to young children in a suitable texture, and the ingredients are common during pregnancy – adapt as needed if you have allergies or intolerances.

Dairy-free recipes