Breakfast/ Vegetarian

Summer Chia Pudding with Blueberries and Almonds

For those hot summer days, when you would love to eat only ice cream. For those mornings that bring no cool breeze. And for those times when you are on a rush, but you still want a healthy and special breakfast. The Summer Chia Pudding is here to satisfy all those needs!

If you are like me and your breakfast consists of 2-3 cups of coffee followed by repeated trips to the fridge, trying to find something in there that could be transformed into a breakfast in 2 minutes and leave almost no dishes behind, than trust me, the only solution is to make stuff ahead. When you prepare your dinner, save 2 minutes of your time to mix chia seeds with milk and put it overnight in the fridge.

This recipe is perfect for summer, when nothing is better than starting your day with a cold breakfast, full of berries and healthy ingredients that will give you energy through the whole day. Feel free to add any type of fruit and use any kind of milk you like, just stick to the milk – chia ratio for a perfect puddingy texture. I

Summer Chia Pudding with Blueberries and Almonds

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Adriana Serves: 2
Prep Time: 5 minutes Total Time: 12 hours

Your tomorrow-morning0self will thank you for preparing this tonight!


  • 1 cup almond milk
  • 1/4 cup chia seeds
  • 100 gr blueberries
  • 20 gr almond flakes
  • 1 tbsp honey
  • 1/2 tsp lemon zest



Mix the chia seeds and the almond milk in a bowl and let it sit, covered, in the fridge, for about 2 hours or for the best results, overnight.


When ready to eat, remove from the fridge and using a fork give it a stir to remove any lumps.


Toast you almond flakes for 2-3 minutes in a hot pan.


Divide into 2 small bowls and top with blueberries, honey, toasted almond flakes and lemon zest.

You Might Also Like

No Comments

Leave a Reply