Choosing Chia · by Jessica Hoffman★ 5.0
Blueberry Chia Pudding
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 7%
CARBS 16G36% OF CAL
6G FIBER5G ADDED4G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 12G59% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-cook chia pudding made with blueberry, coconut milk, almond milk, and maple syrup. Creamy and fruity, it's a healthy breakfast or portable snack.
mainamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup blueberries (I use wild blueberries)
- 1/2 cup full-fat coconut milk
- 1/2 cup almond milk
- 1-2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup chia seeds
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 7%
CARBS 16G36% OF CAL
6G FIBER5G ADDED4G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 12G59% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 26mg
- Total sugar
- 8g
- Added sugar
- 5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 209mg
- Calcium
- 141mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 26MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.