Blueberry Spice Chia Pudding

Frozen blueberries, chia seeds, cinnamon and ground ginger, plus dairy free milk come together to create these adorable Blueberry Spice Chia Pudding cups. They’re Whole30 & paleo friendly, and perfect for your breakfast meal prep rotation!

Author: Project Meal Plan

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 4 Servings

Calories: 144 kcal per serving

Ingredients

½ cup - unsweetened coconut milk
1 ¼ cups - unsweetened almond milk
½ cup - blueberries
1 - soft date
1 tsp - ground cinnamon
½ tsp - ground ginger
¼ tsp - salt
½ cup - chia seeds

Instructions

Prep: Add everything except the chia seeds to a blender or immersion blender safe container. Blend for about 30 seconds until smooth and no blueberry chunks remain. Add chia seeds and stir with a spoon until they’re dispersed.
Chill & enjoy: Put a lid on the container and place it in the fridge for at least 6 hours for thickest consistency. Give it a good shake after about 1 hour to mix chia seeds again. After the chia pudding has thickened up, you may choose to divide it up into four single serving containers. Enjoy with fresh blueberries on top, or eat it plain. Keep in an airtight container in the refrigerator for up to 5 days.

Nutrition