· 1⁄4 cup chia seeds
· 1 cup almond milk or any milk of your choice
· 11/2 tsp maple syrup
Blueberry maple compote
· 11/2 cups blueberries (frozen or fresh)
· 2 tbsp maple syrup
· 11/2 tsp lemon juice
· 1⁄2 tsp lemon zest
· 1 tsp chia seeds (optional)
Let’s do the chia pudding.
1) Mix the chia seeds, milk and maple syrup in a bowl and refrigerate it overnight. You can stir the mixture once after 30 to 45 minutes so that the seeds don’t clump up together and they are evenly distributed.
Let’s do the blueberry sauce.
1) Put the blueberries, maple syrup, lemon juice, lemon zest and 2 tbsp water in a sauce pan and let it simmer until the berries start to break down.
2) When the blueberries begin to break down, take out 1⁄4 the of the berries and set it aside.
3) Cook the rest of the berries in the saucepan until they start to thicken slightly.
When the berries start to thicken, add the reserved blueberries switch off the flame and let it cool.
4) You can add a tsp of chia seeds while you add the reserve blueberries if you wish. The compote will become thick as it cools down. Refrigerate it until you are ready to use it.
Let’s assemble the chia pudding with blueberry compote.
1) Add the required amount of chia pudding in a jar. Top with the blueberry compote and toppings like maple roasted walnuts, granola and some fresh berries of your choice. Add more maple syrup as needed and enjoy!