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Blueberry Cheesecake Chia Pudding

Ingredients

Serves 4-6.

  • 2 cups plain Greek yogurt (I love Painterland Sisters lactose-free yogurt)
  • 1 cup unsweetened vanilla almond milk
  • 1 cup + 1/2 cup blueberries
  • 1 ripe banana
  • 1 cup chia seeds
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • For topping: Simple Mills honey cinnamon or lemon Sweet Thins (whichever you prefer)
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Instructions

  1. Add the yogurt, milk, 1 cup blueberries, banana, maple syrup, and vanilla to a blender. Blend until smooth and creamy.
  2. In a large tupperware, add the remaining 1/2 cup blueberries. Then pour the blended mixture in.
  3. Stir in the chia seeds. Let sit for about 10 minutes, then stir again to prevent clumping.
  4. Cover and refrigerate for at least 2 hours (or you can let it sit overnight) until thickened.
  5. Stir again, then divvy into 4-6 individual serving containers.
  6. Top with crumbled Sweet Thins and extra blueberries.

Store covered in the refrigerator for up to 4 days.