Blueberry-Ginger Chia Pudding
Blueberry-Ginger Chia Pudding — brimming with nutritious qualities, chia pudding may just become your go-to breakfast or snack! This version is infused with ginger flavor and topped with berries, crunchy granola and a swirl of creamy yogurt.
Ingredients
- ½ cup almond milk {or water}
- 1 to 2 Pukka Three Ginger tea bags
- ¼ cup chia seeds
- 1 cup coconut milk
- ¼ teaspoon cinnamon
- 2 tablespoons honey
For Topping
- Fresh blueberries
- Stonyfield Organic Greek yogurt
- Purely Elizabeth Blueberry Hemp Ancient Grain Granola
Instructions
- In a microwave-safe container, heat almond milk or water until simmering, about 2 minutes. Steep tea bag {or bags depending on how strong you'd like it} for about 5 minutes, lightly pressing to remove liquid from bag before discarding.
- In a medium bowl, combine tea-infused almond milk with chia seeds, coconut milk, cinnamon and honey, whisking until fully combined.
- Cover the container with plastic wrap {or place in a container with a lid} and refrigerate for about 3 hours or overnight until the chia seeds are plumped and gelled.
- Before serving, top with fresh blueberries, a swirl of Stonyfield Organic Greek yogurt and a sprinkle of Purely Elizabeth Blueberry Hemp Ancient Grains Granola.