These little chia pudding jars make the perfect grab and go breakfast. The recipe makes 4 200 ml jars of chia pudding, so that covers you for most of the work week! You can double the recipe to get you all the way through if you want too!
The jars were a great find- I picked them up from the dollar store! They came in a pack of 8 and were only $4. I love them because they’re they’re glass, which I always prefer to use over plastic.
Chia pudding is something I make regularly, but the jam is something new for me. I had never tried it before, and wanted a change to my usual chia breakfasts. It turned out to be super simple to make and was the perfect topping! The blueberries were a bit tart, so using a bit of honey thickened it up, and sweetened it up! If blueberries aren’t your thing, you can pretty much use any berry you like. I was going to do this with raspberries too, but just didn’t get around to it!
Chia pudding ingredients
- 2 cups unsweetened vanilla almond milk
- 1/2 cup chia seeds
- 1 tsp maple syrup
- 1 tsp vanilla extract
- 1 pint of blueberries
- 1 tbsp honey
Chia pudding directions
- Combine all ingredients in a large airtight container.
- Put in the fridge to set for at least 2 hours.
- After the frist hout, pull out the chia pudding and stir in order to distribute the chia seeds.
- Put all the blueberries in a small saucepan and turn the heat on to medium/low.
- Bring the blueberries to a low simmer and then using a fork crush the blueberries.
- Turn down the heat to low and add the honey. Keep simmering until the jam thickens a bit.
- Remove from heat and let cool
To make the jars
- Using a spoon portion out the chia pudding as evenly as possible into your jars
- Top with the cooled jam