Whether for a healthy dessert, breakfast or snack, blueberry chia seed pudding is the perfect option! It is vegan, gluten-free, Paleo, and has no added sugar.
I’m going through one of my superfood fetishes and this time around it is with chia seeds!
Chia seeds have fast become one of my favorite ingredients–I add them to smoothies, oatmeal, muffins, homemade power bars, and breakfast cookies–for fueling my workouts. As for specific nutrients, chia seeds are chock full of
- fiber (which keeps you happily sated for hours)
- omega-3 fatty acids
But chia seeds are more than mere fuel, they are lots of fun, and extremely versatile in the kitchen, too. Here’s why: When you combine chia seeds with liquid, the result borders on magic. within a short time, it a glistening gel (if you have kids in your life, this is a great summer day cooking experiment).
You can use gelled chia seeds as an egg substitute (much like flax seed meal) in all sorts of baked goods. For each egg you want to replace, simply combine 2 teaspoons of chia seeds with 1/4 cup water and let sit until it gels (about 10-15 minutes). Pretty neat.
But this enchanting mix also makes a wonderful base for a host of no-cook–and almost-zero effort– puddings. Because I am desserts-first kind of person, that’s where I’m headed with today’s post.
You can make chia pudding for breakfast, dessert or a snack. I love to eat it before a tough workout because it is satisfying and energizing but not in the least bit heavy. I think we all need more power pudding in our lives, yes?
Once you have tried one of the basic puddings (tasting is believing!), try my blueberry chia pudding.
We have a blueberry festival in our town every June, and yes, as much as I love blueberries, I have to challenge myself to come up with new ideas for using the bounty in my freezer. This is a perfect fit. Blueberries plus chia seeds equals one gorgeous and delicious treat!