All of my favorite breakfast items in one dish! With blistered blueberries, cinnamon, vanilla and walnuts, it’s sweet, creamy and has a great crunch. Today I prepared a big bowl for lunch and also showed you how to prepare it for an on-the-go snack. It’s a great recipe AND when you use my freezer trick, you don’t have to worry about making your chia pudding overnight. Enjoy!
Blueberry Chia Pudding with Chopped Pecans and Bee Pollen
- 2 tbsp chia seeds
- 1/2 cup almond milk
- 1/2 tsp cinnamon
- 1/2 tbsp alcohol-free vanilla extract
- 10 drops monk fruit sweetener
- 12 oz fresh blueberries
- 1/4 cup chopped pecans
- 1 tbsp bee pollen
- Add all chia seed pudding ingredients to a small bowl, whisk until combined.
- Pop into the freezer after mixing and check on it in 10 minutes. Once it becomes a good pudding texture, either serve or store in the fridge. It should last covered in the fridge for about a week.