Name: Blueberry Chia Pudding
Prep time: 5 min
Ingredients: 2 cups Almond milk (see note); 4 tablespoons Chia seeds; 1 cup Blueberries; 2 tablespoons Almonds; 1 tablespoon Honey or Maple syrup or Sugar; 2-4 drops Rose water ((optional))

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Blueberry chia pudding: It’s a breakfast, it’s a dessert, it’s wholesome goodness in a Jar to say goodbye to your Monday blues. No more Monday Blues, only Monday Blueberries ?Garnishing with edible flowers like lavender and rose petals just sets the tone for a beautiful Monday and the week ahead!

Blueberry Chia Pudding breakfast is very quick and easy to make, it tastes delicious and is very healthy as it’s filled with superfoods. It is vegetarian, vegan, gluten-free. The fact that it is gluten-free makes it a celiac-friendly recipe.

Read it till the end of this post to find out more about some upcoming updates about gluten-free, celiac-friendly recipes and how I came about with that idea.

Blueberry Chia Pudding

It’s a breakfast, it’s a dessert, it’s wholesome goodness in a Jar.

The blueberry Chia Pudding breakfast is very quick and easy to make, it tastes delicious and is very healthy as it’s filled with superfoods. It is vegetarian, vegan, gluten-free. The fact that it is gluten-free makes it a celiac-friendly recipe.

5 from 3 votes

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Course: Breakfast, Dessert

Cuisine: American, World

Prep Time: 5 minutes

Resting time: 2 hours

Servings (slide to adjust):

Calories: 283kcal

Author: Sonal

Ingredients

▢ 2 cups Almond milk see note
▢ 4 tablespoons Chia seeds
▢ 1 cup Blueberries
▢ 2 tablespoons Almonds
▢ 1 tablespoon Honey or Maple syrup or Sugar
▢ 2-4 drops Rose water (optional)

Instructions

Soak chia seeds in almond milk either overnight or for a couple of hours. Keep it aside in a refrigerator.
When ready to make the pudding, blend ¾ cup of blueberries in a blender for a few seconds. Add almonds and give it a few pulses in the blender so that it’s coarsely chopped.
Take the soaked chia seeds and almond milk, mix the above blueberries mixture, whatever sweetener that you are using, as well as few drops of rose water (optional). Take 2 jars, divide this pudding, top it with the remaining blueberries.
Your breakfast in a jar is ready!

Notes

You can use regular milk if you don’t want to make it vegan.
If making it vegan, coconut milk is also a very good alternative.
You can use any other nuts or fruits instead of almonds and blueberries.

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Nutrition

♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below. You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes. ♥

Over the weekend we had a dear friend visit us from the East coast. She has been diagnosed with celiac a couple of years ago. As I find out more about it from talking to her, those with the celiac condition are extremely sensitive to gluten. Not only can they not consume anything that has gluten, but can also not consume anything that is made in a kitchen/facility which has gluten around. Cross-contamination causes serious health issues. Ever since I have found out about this last year, I have been mindful of putting up recipes on this blog that give alternatives for gluten-free, vegan etc. diet restrictions wherever possible and as much as I could.

This family friend of ours is a very happy, cheerful, amazing human being. The fact that she has very limited diet choices and has to always be on the alert for her food and surroundings to avoid contamination hasn’t changed her one bit. She takes it all with such a positive attitude and that makes such a huge difference. She truly imbibes the underlying theme of Eat More Art, which is to cook and eat with love – no matter what you eat. The energy you give to food is the energy that you get when eating that food, which nourishes and heals the body. There is so much to learn from her.

I was feeling a bit sad that we couldn’t make anything for her as ours isn’t a gluten-free kitchen environment, while we all were all cooking and enjoying delicious meals. She made her own food, she carried it around wherever she went as it’s also not easy to eat at restaurants due to this serious food sensitivity. I felt the best way to honor her cheerfulness and positive attitude, and to help others like her is to actively suggest more and more recipes with various diet alternatives through this blog. I have also decided to compile an e-book for celiac-friendly recipes – both for general as well as Indian cuisine. Hoping to make a difference through this blog by making the meals inspiring, joyful, healthy, and fun – the ones which nourish the mind, body, and soul.

Photography details:

These pictures are shot a couple of years ago using a phone – an iPhone 7 plus – in natural daylight.