Quick Breakfast Chia Seed Pudding with blueberries & walnuts
Serves 1-2 This vegan and gluten-free recipe is ready in minutes - no overnight soaking required. It's an easy way to enjoy a healthy breakfast, but it's also tasty enough for a dessert or snack!
Ingredients
- 1 cup rice milk
- ¼ cup chia seeds
- 2 medjool dates pitted
- 1 tsp. ground cinnamon
- ½ tsp. pure vanilla extract
- ⅓ cup frozen wild blueberries
- 1 Tbsp. chopped walnuts
Instructions
- Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside.
- Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed.
- Begin blending on lowest setting and slowly turn up to highest setting.
- Blend on high for approximately 20 seconds.
- Turn off blender and scrape sides with a spatula.
- Reduce speed back down to lowest setting and begin blending again, slowly turning blender back up to highest setting and blend for approximately 20 seconds.
- Scrape pudding into one or two bowls. Top with thawed blueberries and chopped walnuts.
- Serve immediately or refrigerate and enjoy later as a snack.
Notes
Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
Nutrition
Calories: 604kcal | Carbohydrates: 92g | Protein: 12g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 100mg | Potassium: 635mg | Fiber: 23g | Sugar: 49g | Vitamin A: 139IU | Vitamin C: 6mg | Calcium: 390mg | Iron: 5mg