Cool down with Julie Bernier’s Blueberry Orange Chia Seed Pudding recipe. It is super easy and a perfect no-cook breakfast for scorching hot summer days.
When it’s hot out, and you can’t bear to turn on the stove, chia seed pudding is an easy, no-cook breakfast. It does require a little advanced planning, so make it before bed and remove it from the fridge upon rising to enjoy at room temperature.
Blueberry and Orange Chia Seed Pudding
- 1 cup + 2 tablespoons blueberries, divided
- 1 cup coconut milk (if using thick canned coconut milk, dilute with water to make 1 cup.)
- 1 tablespoon ( depending on sweetness of blueberries)
- 1 teaspoon orange zest
- 1/2 teaspoon ground cardamom
- 5 Tablespoons chia seeds
- 1/2 cup vanilla granola
Blend 1 cup of blueberries in a blender. Combine them in a bowl with the coconut milk, maple syrup, orange zest, and cardamom, and mix well. This mixture should yield 1 1⁄2 cups; add more coconut milk if needed.
Whisk in the chia seeds. Cover and refrigerate for at least 2 hours.Top with the remaining blueberries and granola, and serve.
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