Fresh blueberries are the perfect addition to this standard paleo breakfast item: Chia Seed Pudding. There are so many variations of Chia Seed Pudding; but, the simplicity of vanilla and blueberries is perfect for the summer. This recipe makes a wonderful mid-week breakfast.
For anyone who has not tried chia seeds before, they expand upon exposure to liquid and soak up the liquid around them which is what causes the combination of chia seeds and coconut milk to form a pudding. Yum!
Chia Seed Pudding
1 can coconut milk
1/4 cup chia seeds
1 tsp. vanilla extract
1 tsp. honey
Combine all ingredients in a glass, sealable container. I mixed everything together and then split it between two mason jars. Cover and refrigerate for 30 minutes. After 30 minutes, pull the pudding out of the refrigerator and stir to re-allocate the chia seeds. It should be thickening by now. Repeat another 1-2 times and then refrigerate overnight. Spoon into a bowl and top with fresh blueberries (or other fresh fruit and/or nuts) for a great breakfast.
This should make about 4 servings.
Instead of topping your pudding with fresh blueberries, pull out your juicer when you're making the pudding.
1/4 cup fresh blueberry juice
2 tbsp. chia seeds
Juice fresh blueberries until you have about 1/4 cup. Add the blueberry juice and additional chia seeds to the pudding mixture above.
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