This dairy-free blueberry chia pudding is irresistibly creamy, naturally sweet, and layered with antioxidant-rich blueberries.

Scale

1 cup unsweetened almond milk (or any dairy-free milk of choice)

3 tablespoons chia seeds

1/2 tablespoon maple syrup (optional)

1/2 teaspoon vanilla extract

1/2 cup fresh or frozen blueberries

Mint leaves for garnish

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1. In a jar or bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract.

2. Stir well to prevent clumping, then let it sit for 5 minutes. Stir again.

3. Cover and refrigerate for at least 2 hours, or overnight for best texture.

4. Once thickened, top with blueberries and a sprig of mint.

5. Enjoy chilled as breakfast, snack, or even dessert!