Nectarine Blueberry Chia Seed Pudding

I made this recipe a week too late to add to my chia seed post from last week. But I think it’s good enough to deserve its own blog entry. A superfood and a dessert in one recipe is hard to beat! This chia seed pudding is tasty enough to eat for dessert, healthy enough to eat for breakfast, and can be made with many different fruits. The chia seeds absorb the liquid to take on the consistency of a pudding and the vanilla and maple syrup sweeten it nicely. I chose blueberries and nectarines, but feel free to use any berry or soft, fleshy fruit. Garnishing with mint adds a nice summer-y twist as well.

Healthy pudding with lots of fresh fruit
Healthy pudding with lots of fresh fruit

The base of this recipe—the almond milk, chia seeds, and vanilla—is very easy to make. Possibilities for what comes next are up to you. Mix in as many add-ins as you wish, or create a parfait by layering fruit, then chia pudding, then more fruit. Use summer fruits and mint, berries, pumpkin puree, spices, nuts… you can customize this recipe to any occasion! Dessert, snack, or breakfast any season of the year. This is something I will repeat in the fall with pumpkin and lots of spices.

Chia Seed Pudding (basic recipe from Debra’s Natural Gourmet Newsletter)

2 cups almond milk (or whole milk, full-fat coconut milk, soy milk, etc)

1 cup water

½ cup chia seeds (for aesthetic purposes, white chia looks better. As you can see, I used the black ones)

1 tbs vanilla

1/3 cup maple syrup

pinch of salt

1 tsp lemon zest (lime works too)

2 tbs fresh lemon juice

5 small nectarines

2 cups blueberries

Finely chopped mint leaves

Combine chia, milk, water, vanilla, syrup, and salt in a large saucepan. I also tossed in a dash of cinnamon (maybe a little more than a dash…). Simmer over medium heat for 5 minutes, stirring occasionally. Turn off the heat and then refrigerate for 20 minutes. This causes the chia to get the gel-like consistency.

The pudding, before adding in the fruit
The pudding, before adding in the fruit

Cut the fruit into bite-size pieces. Toss with lemon juice and lemon zest. Add the fruit to the pudding after removing from the fridge and top with mint. You can serve the pudding slightly warm at this stage or place back in the refrigerator to serve cold. I refrigerated the pudding during dinner and ate it cold for dessert.

with fruit

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