Gluten Free Blueberry Almond Breakfast Pudding Recipe
A warm, wholesome bite of blueberry baked oatmeal is the perfect way to start your day. Almond milk, applesauce, and low-fat yogurt make this recipe lighter than store-bought versions, but full of homemade fruit flavor.
Ingredients
Recipe yields 4 servings
2 1/2 cups unsweetened almond milk
2 tsp honey
1/2 cup chia seeds
1 tsp vanilla extract
1 tsp cinnamon
1/8 tsp salt
4 Tbsp hemp seeds
2 cups fresh blueberries
Helpful how to videos
Directions
Step 1
In a bowl, combine the almond milk, honey, chia seeds, vanilla, cinnamon, salt and hemp seeds. Stir well and refrigerate for 1 hour, covered in plastic wrap.
Step 2
Lightly coat 4 ramekins or cups with nonstick cooking spray. Remove pudding from refrigerator, stir and evenly divide the pudding mixture among the ramekins. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight.
Step 3
Top with fresh berries or a fruit sauce. To make a fruit sauce, in a microwave-safe bowl, microwave the berries on high for 45 seconds. With the back of a fork, mash the berries. Strain the berries through a sieve. Serve the pudding drizzled with the blueberry sauce.
Time: 20 minutes
Servings: 4
Calories: 243
Make this for:
Dietary Review:
Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:243
total fat:10g
sat fat:0g
cholesterol:0mg
sodium:75mg
total carb:25g
fibers:12g
sugars:10g
proteins:10g
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