Blueberry chia pudding with vanilla – a creamy, fresh and truly beautiful overnight breakfast in the prettiest shade of purple.
The pudding is made with a blueberry compote that gives it both plenty of flavour and that intense colour. I strongly recommend using frozen blueberries: bring them briefly to the boil, then mash or lightly blend them – ideally leaving a little texture. The colour is far more striking than with fresh blueberries – and the flavour is better too.
Once the blueberries have cooled, stir them together with the remaining ingredients, and then it is simply a matter of chilling – preferably overnight, so the texture turns out just right.
The next morning I top it with vanilla skyr, the rest of the blueberry compote and perhaps a little granola for crunch. You can add fresh blueberries too, if you like.
It is an easy, healthy and genuinely delicious breakfast that fills you up and keeps you going for hours – full of fibre, with a good amount of protein. Perfect for busy mornings, as a snack, or served in small glasses for brunch.
Blueberry chia pudding
Ingredients
- 200 g frozen blueberries
- 4 tbsp chia seeds
- 150 ml milk
- 150 ml vanilla skyr
- 1 tsp vanilla sugar
Toppings
- Vanilla skyr
- Blueberry compote
- Fresh blueberries
- Granola
Method
- Tip the frozen blueberries into a saucepan and bring to the boil. Mash them with a fork – or blitz them briefly with a stick blender. Transfer to the fridge and leave to cool.
- Combine the ingredients for the chia pudding with 100 g of the blueberry compote and stir well. Chill the pudding in the fridge overnight.
- Give the pudding a good stir and loosen it with a little extra skyr or milk if you would like a softer consistency.
- Divide between 2 bowls and top with a little vanilla skyr, blueberry compote, fresh blueberries and granola, if you like.
Nutrition
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