Usually I make chocolate coconut chia pudding, using cacao powder and shredded, unsweetened coconut for the flavor. But I wanted to try something different (not that chocolate coconut chia pudding isn't good; it's so delicious I could eat it for breakfast everyday)! When I was at the grocery store a couple of weeks ago, I saw that they were selling chia pudding. One of the flavors they had was blueberry. I thought it looked really good, and it inspired me to make my own, since I knew it was really simple and wasn't worth buying it at the store. So I experimented a little, and ended up using a half-and-half of blackberries and blueberries. I think it turned out really well! Here is my recipe below, but it is only a guideline. You can easily create your own flavors. Add a bit of vanilla extract for a berry-vanilla chia pudding, or try my chocolate-coconut version. Substitute different fruits for my combination of blueberries and blackberries. The possibilities are endless! Comment below with your favorite flavor combinations. I'd love to try them!
BERRY CHIA PUDDING
1/4 cup frozen blueberries
1/4 cup frozen blackberries
1 1/4 cup almond milk
1/4 cup chia seeds
1 tablespoon maple syrup (more if you'd like the pudding to be sweeter, or less if you'd like more tart berry flavor)
What to do:
1. Measure out the almond milk in a liquid measuring cup. Heat it in the microwave for approximately ten to fifteen seconds; just until it's warm, but not hot. Add the frozen berries to the cup and stir.
2. Use a fork or spoon to sort of 'mash' the berries against the sides of the cup. The almond milk should, by now, be turning pinkish. The berries should be in small pieces.
3. I used a large wide-mouth Mason jar for this step. I'm not sure how much volume it holds but it's 6 1/2 inches in height and 3 inches in diameter, if that helps. You could probably use one a bit smaller or larger if you don't have this exact size. Put a strainer over the top of your jar and slowly strain the berry-milk mixture into the jar. If you'd like to have some berry chunks in your pudding, don't strain it; just pour all of the berry milk into your jar.
4. Add the chia seeds and syrup. Put the lid of the jar on tightly and give it a few good shakes to incorporate the syrup and seeds into the berry milk.
5. Put in the fridge to chill overnight. In the morning...voilà! There's your chia pudding. The chia seeds gelatinize when they sit in liquid, which creates a nice pudding texture.