Blackberry Chia Pudding
This blackberry chia pudding is deliciously sweet, with a little zing from fresh ginger. Serve it up as a fun breakfast or sweet dessert!
Servings: 2 servings
Calories: 198kcal
Equipment
- 2 mason jars or containers that can be sealed
Ingredients
- 1 cup non-dairy milk
- 1 cup blackberries fresh, or thawed from frozen
- 1 teaspoon fresh root ginger grated, adjust amount to taste
- 1 teaspoon maple syrup
- ¼ cup chia seeds
Instructions
- Pour the non-dairy milk into your blender cup and add the blackberries, ginger and maple syrup. Blend to a thick liquid consistency.
- Pour the blackberry mixture equally amongst two mason jars, then add the chia seeds. Stir well so the seeds are incorporated into the blackberry milk mixture.
- Seal the containers and set aside in the fridge for 1-2 hours so the chia seeds absorb the liquid and expand in size. If you can, stir after 30 minutes to help the chia seeds evenly soak up the liquid.
Notes
- I use fresh blackberries in the chia pudding, but you can use frozen blackberries. Just make sure to let them thaw so they can be blended with the milk.
- Stir the chia pudding around halfway through the 'setting' time to ensure even distribution of the milk and so the chia seeds can absorb the liquid.
- If your chia pudding is too thick, simply add a dash more milk and stir to combine.
- Nutritional information is auto-generated and should be understood to be an estimate.
- ginger, which scores 1. There is a note, 'Small amounts are well tolerated'.
- non-dairy milk has various scores.
Nutrition
Calories: 198kcal | Carbohydrates: 22g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 64mg | Potassium: 382mg | Fiber: 12g | Sugar: 9g | Vitamin A: 629IU | Vitamin C: 24mg | Calcium: 324mg | Iron: 3mg
