Blueberry Chia Pudding
- 2 1/2 cups unsweetened almond milk
- 1/2 cup chia seeds
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- pinch sea salt
- fresh Chilean blueberries
In a 1-quart mason jar, combine almond milk, chia seeds, maple syrup, vanilla extract and sea salt. Whisk all ingredients thoroughly, making sure that every little chia seed at the bottom of the jar becomes well integrated. Cover and refrigerate.
After 30 minutes, give the jar a few good shakes to stir the ingredients. Repeat after another 30 minutes, then let the chia pudding continue to thicken in the fridge for 3 hours or overnight. Note: if your pudding ends up being a little thick for your liking, feel free to add a little more almond milk until you have the silky consistency you’re looking for. In the morning, scoop chia pudding into individual jars, top with fresh Chilean blueberries and enjoy!