This maple chia pudding with blueberry jam is a fun and tasty breakfast, or healthy mid-afternoon snack. Packed with healthy ingredients, the jam gives a special touch of extra sweetness. A vegan, gluten free and low histamine breakfast idea.
Chia pudding is one of my favourite snacks, and my peach chia pudding is on repeat in my home in the summer months! Perfect for an easy breakfast or a mid-afternoon snack, perhaps you may also like some non-fruit options, such as my gingerbread chia pudding and golden milk chia pudding. Both such a healthy treat!
For a bit of a change why not try my flaxseed pudding? You make it in a similar way to chia pudding and it's so nutty and delicious.
This maple chia pudding feels very decadent with the perfect sweetness from the berries and maple syrup. It's a delightful flavour, and the jam is the best topping. Kids and adults will love this and, if it works for you, then so good for meal prep too!
Why you'll love this recipe
- Perfect sweetness. With fresh fruit and maple syrup, this feels like such a treat and you can adjust quantities to preference.
- Refined sugar free. We use maple syrup rather than regular white sugar.
- Meal prep idea. If meal prep is suitable for you (perhaps not for my low histamine readers), then this makes for an easy breakfast on a busy weekday morning.
With the exception of the blueberries, this breakfast recipe uses all pantry staples. You will need:
- Chia seeds - the little black seed that is bursting with healthy fats and plant-based protein. The Terrasoul organic chia seeds are good.
- Maple syrup - for that decadent sweetness.
- Non-dairy milk - use the type that works best for you.
- Blueberries - to make the sumptuous jam to top the pudding. You can use fresh or frozen berries.
- Pumpkin seeds - optional, as a topping. Be sure to use unsalted ones! The Terrasoul organic pumpkin seeds are good.
Variations to the recipe
If you want to mix in some other berries with the blueberries to make the jam, that would be delicious.
My low histamine readers may wish to steer-clear of strawberries and raspberries. Instead, blackberries rate as low histamine.
Step by step instructions
Add your chia seeds, non-dairy milk and maple syrup to a bowl or container that can be sealed. Give it a whisk so the chia seeds combine into the milk (image 1).
Place in the fridge for at least an hour, whisking halfway through (image 2).
Add the blueberries and maple syrup to a pot and heat gently until they have broken down into mostly liquid. Use a wooden spoon to press them against the side of the pot to help them along (image 3).
Once the blueberries have broken down, remove from the heat and stir in the chia seeds. Set aside to allow to thicken for about ten minutes (image 4).
Spoon the chia pudding into your serving bowl or jar and top with the blueberry jam. Sprinkle on some pumpkin seeds for some crunch and enjoy!
Recipe tips and notes
- Adjust the amount of milk used slightly to preference. Add more if you prefer a 'thinner' chia pudding.
- Be sure to stir the pudding at least once while thickening in the fridge so the chia seeds absorb the milk evenly and don't clump together.
- Add in some other berries to the jam if you wish!
More chia pudding recipes to enjoy
Maple chia pudding with blueberry jam
- Bowl or container
For the chia pudding
For the blueberry jam
- 1 cup blueberries
- 1 tablespoon chia seeds
- 1 teaspoon maple syrup
- Transfer the chia seeds, maple syrup and milk of your choice into a tupperware container, or a container that can be sealed. Mix well, and store in the fridge for at least an hour. You will need to stir through the chia pudding at least once while it is thickening to ensure that the chia seeds do not stick together and equally absorb the milk. If the pudding looks too thick then add a little more milk.
- To make the blueberry jam, heat the blueberries and maple syrup on a low to medium heat in a saucepan until about half of the blueberries have fully dissolved into a syrup-type mixture.
- Add the chia seeds and stir thoroughly. Take off the heat and leave to thicken for 5-10 minutes.
- Once both the pudding and the jam are ready, spoon the chia pudding into a jar or bowl and then top with the jam, some fresh blueberries and pumpkin seeds if using.
- Serve immediately and enjoy, or store in a sealed container in the fridge!
- Be sure to stir the chia seed mixture halfway (or so) during the 'setting' time so that they combine evenly with the milk.
- The quantities for the jam (and the pudding) are down to preference. I like a lot of jam, but if you prefer a little less than reduce the quantities or keep the leftovers to enjoy on toast, or over porridge!
Swiss Interest Group (SIGHI) food compatibility, histamine intoleranceAll ingredients in this recipe score a '0' on the SIGHI list, with the exception of:
- non-dairy milk has variable scores on the SIGHI list.