This chia pudding is super quick to mix together. You could even chop the fruit the night before, then all you have to do in the morning is put the fruit on top! Filled with fiber and omega-3 fats to help keep you full for hours, and only natural sweeteners (can even omit if you like!)
Mango Blueberry Chia Pudding
Makes 2 small cups or 1 larger serving // Vegan, Gluten-Free, Dairy-Free, Paleo, Whole30
3 Tbs chia seeds
1 cup unsweetened almond milk (or milk of choice)
1/4 tsp pure vanilla
1 Tbs maple syrup (or omit if desired/Whole30)
1 mango, peeled, diced
1/2 cup blueberries
Whisk together the chia, milk of choice, vanilla, and maple syrup in a bowl. If not making chia seed pudding blue, wait for 10 minutes and stir the chia seed mixture again, this prevents the seeds from clumping together at the bottom.
If you want your chia pudding to be blue, put 1/4 cup blueberries in a small saucepan and heat on low until they burst. Stir to make a syrup. Try to squash clumps with a spoon, but it's okay if there's some! Stir syrup into chia pudding.
Cover and put in the fridge for 3 hours or overnight.
When ready to eat, layer in a cup and top with blueberries and diced mango!