Gluten-Free Vegan Vanilla Bean and Blueberry Chia Pudding
This healthy plant-based Vanilla Bean and Blueberry Chia Seed Pudding is an easy recipe to make with only 5 clean, real food ingredients and it can be prepared in less than 5 minutes. It's a perfect healthy breakfast or snack to meal prep, is kid-friendly and everyone will love it!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Cook | Paleo-Friendly | No Refined Sugar | Medical Medium }
Add all ingredients to a 16-ounce or larger mason jar and seal it very tightly.
Shake it vigorously until everything is mixed well and put it in the refrigerator for about an hour, or until it thickens to your preference.
Stir it up before serving and add additional blueberries on top, if you prefer.
Notes
Homemade Almond Milk. This is my milk of preference, however, you can use your favorite non-dairy milk in the same amount.Blueberries. I used fresh organic blueberries, but frozen organic blueberries will also work. The color might be a little darker with frozen blueberries but it will taste the same. For more nutrients and healing benefits, you can also use organic wild blueberries per Medical Medium recommendations.Maple Syrup. This can be reduced and even omitted if you prefer a less sweet chia pudding. For example, sometimes if my blueberries are really sweet I won’t add the maple syrup at all.Vanilla Bean Powder. I like to use organic vanilla bean powder in my no-bake recipes because of the added alcohol in vanilla extract. However, you can substitute the vanilla bean powder with organic pure vanilla extract in the same amount. In addition, if you need this recipe to be 100% Medical Medium compliant, you can also substitute with alcohol-free vanilla extract.Serving Size: This recipe will make 16-ounces. Nutritional information is calculated at (1) serving being (1) cup.