Fig & Blueberry Chia Pudding Recipe
Introduction
This Fig & Blueberry Chia Pudding is a refreshing and nutritious breakfast or snack option. Combining creamy cashew milk with chia seeds and sweet honey, it’s topped with fresh fruit for a naturally sweet finish.
Ingredients
- 2 cups Cashew Milk
- 1/2 cup Chia Seeds
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Honey
- 1/2 cup Fresh Blueberries
- 4 Figs
Instructions
- Step 1: In a bowl, combine the cashew milk, chia seeds, vanilla extract, and honey. Stir well to evenly distribute the chia seeds.
- Step 2: Cover the bowl and refrigerate overnight to allow the chia seeds to absorb the liquid and thicken into a pudding.
- Step 3: In the morning, slice the figs and spoon the pudding into serving dishes.
- Step 4: Top each serving with fresh blueberries and sliced figs before serving.
Tips & Variations
- For a vegan option, use maple syrup instead of honey.
- Add a pinch of cinnamon or nutmeg for extra warmth and flavor.
- Try swapping cashew milk with almond or oat milk depending on your preference.
- Mix in some chopped nuts or coconut flakes for added texture.
Storage
Store any leftover chia pudding in an airtight container in the refrigerator for up to 3 days. Stir well before eating and add fresh fruit as desired. It can be enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of milk for this pudding?
Yes, you can substitute cashew milk with almond, oat, coconut, or any other plant-based milk to suit your taste and dietary needs.
How thick will the chia pudding be after refrigerating overnight?
The pudding should have a thick, creamy consistency similar to tapioca pudding since the chia seeds absorb the liquid and expand overnight.
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Fig & Blueberry Chia Pudding Recipe
- Total Time: 8 hours 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A creamy and nutritious Fig & Blueberry Chia Pudding made with cashew milk, chia seeds, and natural sweeteners. This make-ahead breakfast or snack is packed with antioxidants, fiber, and protein, topped with fresh figs and blueberries for a deliciously fresh finish.
Ingredients
Base Ingredients
- 2 cups Cashew Milk
- 1/2 cup Chia Seeds
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Honey
Toppings
- 1/2 cup Fresh Blueberries
- 4 Fresh Figs, sliced
Instructions
- Mix Ingredients: In a medium-sized bowl, combine 2 cups of cashew milk, 1/2 cup of chia seeds, 1/2 teaspoon of vanilla extract, and 2 tablespoons of honey. Stir well to evenly distribute the chia seeds and dissolve the honey.
- Refrigerate Overnight: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the mixture to soak and thicken overnight, or for at least 6 to 8 hours, until the chia seeds have absorbed the milk and achieved a pudding-like consistency.
- Add Fresh Toppings: In the morning, give the pudding a good stir and top with 1/2 cup of fresh blueberries and the 4 sliced fresh figs.
- Serve and Enjoy: Serve immediately for a refreshing and nourishing breakfast or snack.
Notes
- You can substitute honey with maple syrup or agave nectar for a vegan alternative.
- Use any plant-based milk if cashew milk is not available, such as almond or oat milk.
- Chia pudding can be prepared up to 2 days in advance for convenience.
- For a thicker pudding, increase chia seeds to 3/4 cup.
- Fresh fruit toppings can be varied based on seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Keywords: chia pudding, fig pudding, blueberry chia pudding, vegan chia pudding, healthy breakfast, make-ahead breakfast, cashew milk pudding
