This easy blueberry chia pudding recipe is the perfect way to elevate your self care routine. Featuring the comforting flavours of blueberry pie, it’s a healthy, tasty recipe that uses gut-friendly Activia Plain Probiotic Yogurt for an extra creamy base that features more than 109 CFU Bifidobacterium lactis per serving, a probiotic that contributes to healthy gut flora. A speedier take on your favourite overnight chia pudding, this blueberry chia pudding is ideal as a meal-prepped breakfast or for serving up to guests for a simple yet sophisticated brunch. The fresh blueberries add a touch of natural sweetness that beautifully complements the warming spices and light crunch of the granola.
Related: Carrot Cake Chia Pudding
ingredients
For the chia yogurt layer
For the roasted blueberry pie layer
For the cinnamon maple granola
directions
For the chia yogurt layer: In a small mixing bowl whisk together Activia yogurt, milk, maple syrup, vanilla, salt and chia seeds until well combined.
Refrigerate mixture until the chia seeds begin to soak up the yogurt, about 30-60 minutes. As the mixture chills, prepare the blueberries and granola.
For the roasted blueberry pie layer: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a small mixing bowl toss together blueberries, maple syrup, vanilla, cinnamon, nutmeg and salt until well combined.
Transfer mixture to the prepared baking sheet and roast until the blueberries begin to burst, about 20 minutes. Set aside to cool.
For the cinnamon maple granola: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a small mixing bowl stir together oats, pecans, oil, maple syrup, cinnamon and salt until oats are evenly coated.
Transfer to baking sheet and press down mixture slightly to flatten. This will help the granola clump together.
Bake until golden and the pecans are toast, about 15-18 minutes. Let cool completely on the baking sheet before removing.
When ready to assemble, evenly divide the roasted blueberries between 4 large and 6 small glass jars.
Evenly divide the yogurt mixture over the blueberries.
Garnish with a handful of granola and fresh blueberries. Refrigerate until ready to serve!
