Description
This Blueberry Crisp Blended Chia Pudding is a creamy chia seed pudding, elevated with sweet blueberries and a topped with a tasty crisp.
Ingredients
Scale
Bottom Base Ingredients:
- 1 cup unsweetened plain plant milk (or vanilla flavored)
- ½ cup unsweetened plain plant yogurt (or vanilla flavored)
- 1 teaspoon to 2 Tablespoons pure maple syrup (+/-) *
- 1 cup fresh or frozen blueberries
- ¼ teaspoon cinnamon (+/-) *
- 1 teaspoon vanilla
- Pinch sea salt
- ¼ cup chia seeds *
Crisp Topping Ingredients:
- 1/3 cup rolled oats
- ¼ cup sliced almonds
- 2 teaspoons pure maple syrup
- ½ teaspoon cinnamon (+/-)
- Pinch sea salt *
Optional Topping:
- Fresh or frozen blueberries
Instructions
- Place all the Bottom Base Ingredients (in the order presented) into a high-speed blender, blend until smooth and emulsified – approximately 1 minute, scraping down the sides about half-way through.
- Pour and evenly divide the chia pudding into serving containers, cover and refrigerate for at least 2 hours or overnight.
- Make the Crisp Topping by placing all the Crisp Topping Ingredients into a separate small bowl, mix well by hand, being sure to coat all the ingredients with the maple syrup and cinnamon. Then place into a skillet and toast over medium heat until crisp, approximately 3 to 5 minutes, stirring frequently to prevent burning.
- Once crisp, immediately remove the crisp from the skillet (to prevent burning) and onto a plate to cool. Once the topping reaches room temperature, store in an air-tight container until ready to use.
- When ready to serve, evenly distribute the Crisp Topping over top the chia pudding, then sprinkle with a few extra blueberries. When ready to eat, stir gently, mixing the layers. Enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 2