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Greatest plates · Breakfast
Blueberry Chia Pudding with Figs, Hazelnuts and Maple Syrup
A make-ahead breakfast of chia seeds set overnight in blueberry-blended coconut milk, then topped with fresh figs, toasted hazelnuts and a thread of maple syrup. Cool, thick and waiting in the morning.
Serves 3Prep 10 minBreakfastVegan
Containsnuts
Inspired by a recipe from Downshiftology ↗
Protein 5%Carbs 43%Fat 52%
About 392 kcal a serve — 5 g protein, 43 g carbs, 23 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 3
Method
Puree the blueberries
PulsePlace the blueberries into a food processor and pulse until pureed.
In the blenderPuree →
Mix the pudding
Mix allAdd the blueberry puree and all remaining chia pudding ingredients into a bowl and stir well to combine.
In the bowlStir all →
Chill overnight
ChillCover the bowl and place in the refrigerator for at least 6 hours or overnight, until thickened to a pudding consistency.
6+ hrs
Serve and top
On topScoop the chia pudding into three glasses. Equally divide the figs, hazelnuts and maple syrup and add to the top of each pudding.
In the glassesTop →
Cook's noteUse full-fat coconut milk for the thickest pudding; if it's too thin, stir in a little extra chia and chill longer. Toast the hazelnuts for extra crunch.
Estimated per serve
392 kcal · 5 g protein · 43 g carbs · 23 g fatestimates, within ~10%
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