Coconut-Blueberry Chia Pudding

Chia seeds are high in fiber, protein, and omega-3 fatty acids, and they’re the perfect ingredient for a healthy breakfast pudding. The combination of chia seeds and oats also makes for a great chewy texture. I like this with blueberries because they’re not too tart, but you can use your favorite frozen berry instead, if you like.

Cuisine

Modern

Course

Dessert, Picnic, Snack

Difficulty

Easy

Duration

1-2 hours

Diet

Dairy Free, Gluten Free, Vegan

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 8 servings, Carrie Forrest, chia seeds, contributed, cook 3 min, dairy free, dessert, easy, fresh berries, frozen blueberries, full fat coconut milk, gluten free, modern, picnic, prep 10 min, pressure cook, pure maple syrup, pure vanilla extract, rolled oats, snack, vegan, water

Prep Time

10 min

Cook Time

3 min

Servings

8 servings

Ingredients

14 oz full fat coconut milk
1 cup Water
12 oz frozen blueberries
1 cup chia seeds
1 cup rolled oats
1/2 cup pure maple syrup
1/2 tsp pure vanilla extract
fresh berries

Instructions

Combine the coconut milk, water, blueberries, chia seeds, oats, maple syrup, and vanilla extract in the inner pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 3 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Pour the pudding into individual serving cups and refrigerate until it sets, about 1 hour. Serve cold garnished with berries, or cover tightly and refrigerate for up to 4 days.

Notes

COOKING TIP: Because of the time needed for the pudding to set, this recipe is ideal for making the day before serving.
GLUTEN-FREE OPTION: Use certified gluten-free oats to make this dish gluten-free.
PER SERVING Calories: 390; Fat: 24g; Carbohydrates: 42g; Fiber: 13g; Protein: 8g; Sodium: 16mg

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