Blueberry Chia Pudding with Figs, Hazelnuts and Maple Syrup
This blueberry chia pudding with figs, hazlenuts and maple syrup is loaded with antioxidants, vitamins and nutrients. It’ll keep you full, healthy and happy!
As a health coach, one of the things I hear frequently from clients is that breakfast is one of the most difficult meals to eat “clean.” I’ll hear comments like, “…but Lisa, how do I eat breakfast without cereal, bread and oatmeal?!” As if those are the ONLY three options for breakfast.
It’s funny how we have it ingrained in our brains that cereal grains are the way to go (and the only “healthy” thing to eat) for breakfast. But I’m hear to burst your bubble…in the most loving way possible. Because it’s totally possible to eat a healthy, nourishing, vibrant breakfast that doesn’t include any cereal grains – that’s 100% gluten and grain-free – and packed with more vitamins, minerals and nutrients than you’d ever get from your former breakfast options (see, I’m already assuming you’re gonna convert!).
In fact, as I was writing this post I went back through my recipes and realized something – that the “breakfast” category is the most popular recipe category on my website. That means there’s oodles of healthy breakfast options for you (and I’ve linked several below).
But today, let’s chat about this crazy delicious recipe for blueberry chia pudding. You’re pureeing high antioxidant blueberries and mixing with chia, which are also high in antioxidants and loaded with fiber, protein and heart healthy Omega 3’s. Then, you’re topping with figs (one of my favorite fruits!) which help to lower cholesterol, reduce the risk of heart disease and prevent constipation, all thanks to the numerous vitamins, minerals and nutrients packed in these mini fruits. On top of that, you’re adding crunch and flavor with hazelnuts and sweetness with maple.
After you eat this breakfast, I promise you won’t be missing a bowl of cereal. Ever.
PS – watch my video for a step-by-step tutorial on How to Make Chia Seed Pudding
- 1 can (13.5 oz) full fat coconut milk
- ¼ cup chia seeds
- 1½ cups blueberries
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Place the blueberries into a food processor and pulse until pureed. Add the blueberry puree and all remaining chia pudding ingredients into a bowl and stir. Cover the bowl and place in the refrigerator for at least 6 hours or overnight.
- Scoop the chia pudding into two glasses. Equally divide the toppings and add to the chia pudding.
Other breakfast recipes you might like:
Sweet Potato “Toast” with Avocado, Cucumber, Smoked Salmon and Poached Egg
Green Smoothie Pancakes with Macerated Blueberries
Paleo Porridge with Caramelized Bananas
Mango Smoothie Bowl
Poached Egg with Truffle Salt Grilled Zucchini