We love to get up to a breakfast that’s already made, and these Blueberry Lemon Chia Pots are just that. We also love them because they taste like dessert AND they’re good for you. That’s a win-win in our books! They’re high in fiber, anti-oxidants and omega-3 fatty acids, and will make those ‘healthier you’ resolutions seem like a piece of cake, literally.
You can make a few in advance and just pull one out when you’re ready for it in the morning, or serve them at your next brunch party. They’re so pretty, it’d be a crime not to share!
Ingredients for 4 servings:
1-1/2 cups (350ml) unsweetened almond milk
1/2 cup (100g) chia seeds
4 tablespoons maple syrup
1 pinch of salt
1/2 teaspoon vanilla extract or vanilla bean paste (we love Nielsen Massey’s)
zest of 1 lemon, finely grated
1/2 cup (50g) wild blueberries, thawed if frozen
1/4 cup (125g) plain or coconut yogurt for garnish
fresh blueberries or blackberries for garnish
In a medium sized bowl, combine the almond milk, chia seeds, maple syrup, salt, vanilla and lemon zest. Cover and allow to bloom to its full glory in the fridge overnight, or at least a couple of hours. You can either spoon out your portions from the bowl as needed, topping your serving with berries and yogurt, or spoon them into little pots for a nicer presentation.
For the little pots, we’ve repurposed yogurt jars but you can use mason jars or small bowls too if that’s what you have. Fill the pots halfway with the chia pudding, add a few tablespoons of the wild blueberries and then top it off with more chia pudding. Garnish with a dollop of yogurt and fresh berries.
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