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
Scale
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
