Breakfast Day 23: blueberry chia seed pudding

INGREDIENTS

• ¼ cup Fresh or Frozen Blueberries
• 1 cup Silk Unsweetened Vanilla Almondmilk
• Pinch of Cinnamon (Optional, but recommended)
• 2-3 tsp Maple Syrup
• ⅓ cup Chia Seeds
• Additional toppings, as desired

INSTRUCTIONS

1. Add the first 4 ingredients to a Blender or Food Processor and combine for 10-15 seconds, until smooth.
2. Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes.
3. After 5 minutes, mix the Pudding one more time (to ensure no “clumps” are at the bottom), then cover and place in the fridge for a minimum of 5 hours, preferably overnight.
4. Top and serve as desired.

Source: From My Bowl