This Blueberry Chia Seed Pudding makes for a great back-to-school meal prep recipe! Simple ingredients come together to make a delicious, nourishing, and fiber-filled breakfast. Chia seeds are tiny powerful morsels that are loaded with fiber, omega-3s, and protein, so they’re up for the task of fueling your morning. This quick, no-cook dish is sure to fit into your morning routine.
Ingredients
Chia Seed Pudding
2 cup milk substitute of choice
1 ¼ cup blueberries
6 tbsp chia seeds
3 tbsp raw cane sugar
1 tsp vanilla extract
For topping
1 Bixby Raspberry Crunch Smoothie Bar
1 cup fresh blueberries
½ cup slivered almonds
Directions:
- Add blueberries and milk to a blender or food processor, and blend until smooth.
- Note: you can also use a jar and immersion blender for this step!
- Transfer the milk to a large jar, add cane sugar, chia seeds, and vanilla extract. Stir or cover and shake. Set aside for at least an hour to expand.
- Roughly chop your smoothie bar. Portion the chia seed pudding into four serving dishes, top with the smoothie bar, blueberries, and almonds, and enjoy within 4 days!