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
Blueberry Chia Pudding with Figs, Hazlenuts and Maple Syrup
- 13.5 oz full fat coconut milk
- 1/4 cup chia seeds
- 1 1/2 cups blueberries
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 4 figs, quartered
- 2 tbsp hazelnuts, chopped
- 2 tbsp maple syrup
- 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
Chia pudding always looked bizarre to me but then I tried it and OMG where has this been all my life? How long will this stay good in my fridge please? Thanks so much for all you do – I’m a big fan.
This should last for up to 5 days in the fridge!
Is the nutritional information listed per serving or for both servings?
Hi Jenn – that’s per serving. But you could easily lighten up this recipe with regular or light dairy-free milk. I’m using full-fat coconut milk and a lot of those calories are from the coconut milk. :)
Loved the recipe but the 1/4 c of chia to a can of coconut milk didn’t give the pudding consistency as shown in your video. What did I do wrong? Could I add more chia to get a thicker pudding?
Did you use full-fat coconut milk or light coconut milk? And yes, you could definitely add more chia seeds for a thicker pudding.
thank you for responding so quickly! I did use full-fat but I substituted ground up frozen raspberries instead and that could have added a wee bit more liquid once they melted, so today I will try it again using the frozen raspberries and more chia seeds. I will let you know how it goes. I love your website, videos and advice! Thank you!!
Ah, yes, frozen berries could have definitely added more liquid. Some readers have also said that if they had older chia seeds they didn’t absorb as much, so something to consider as well. Hope your next batch turns out perfect! And thank you Tina – so happy you love my content! :) x
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I finally made this! (pic on my instagram) And it was just amazing!!! So good, I will definitely do it again! And I seem to do well both with the figs and the coconut milk. I’m so happy! I mean it was less than six months since I couldn’t even look at any part of a coconut before I got urticaria and swollen lips and eyelids. My body is indeed healing. And I read about your success with the quinoa. So happy for you!!!
Massive happy dance for you!! I’m so so so excited that you’re healing and able to eat more healthy foods – that’s HUGE! And I’ll go check out that pic. :) Well done lovely – you keep at it! :) xo
I made it yesterday (toasted the hazelnuts) & had it as a late-night snack as well as today’s lunch. Thanks for another great recipe, Lisa.
Oh, Suzi – that looks absolutely stunning! I’ve found that different coconut milk brands can affect the color as well. But yours is a beauty and I’m so glad you enjoyed it! :) x
I doubled the recipe so I’ll have plenty for snacks / smoothies. :-)
Chia puddings are such fabulous breakfast (or anytime) treats!
I agree! :) x