Blueberry Chia Seed Pudding with Chopped Pecans and Bee Pollen

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

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! 

Ingredients
  

  • 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

To top:

  • 12 oz fresh blueberries
  • 1/4 cup chopped pecans
  • 1 tbsp bee pollen

Instructions
 

  • 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.
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