This delicious Chia Seed pudding is made the night before (takes about 5 minutes after you assemble the ingredients) and popped in the fridge for breakfast. This particular pudding includes both non-dairy milk AND non-dairy yogurt (usually coconut, bought or home-made).  It is extra creamy! It really does taste like blueberry pie-- it even has a sprinkle of oats and maybe some almond crumbs or hempseeds as a 'crust'. 

The Chia seeds soak overnight, so there is no danger of coming across a hard one. Be sure to mix everything well before adding the oat topping and lid and popping in the fridge.

This recipe makes 3 to 6 servings, depending on how big your servings are.

This is a super high fibre pudding, so be sure to drink some water before and throughout the morning.

INGREDIENTS

6 tablespoons Chia Seed

1 cup Non-dairy Milk (We like Silk Coconut Milk or Almond or Soy-- everyone has their favorites)

1 cup Non-dairy Yogurt

1 cup (or more) fresh Blueberries (or other favorite fresh berries)

Splash of Maple Syrup or small amount of other sweetener of your choice

2 tablespoons Oat flakes-- or whatever you like on top.

In a medium size bowl, or large mason jar:

Whisk together the chia, milk and yogurt until smooth. 

Fold in the blueberries well.

You can add in a little maple syrup or other sweetener if you are afraid it won't be sweet enough 

Spoon or scrape it into individual mason jars or another type of 4-cup container with a lid.

Add the light topping of oats and a drizzle of maple syrup.

Put the lid(s) on and put in the fridge.

Try not to go to the fridge and do a sampling in the middle of the night... you know what I mean.

Find some other make-ahead CHIA SEED BREAKFAST recipes HERE.