I have a confession to make: I don’t really *gasp* LOVE chia pudding. I know it’s super trendy and healthy and all that good stuff, but I just have a hard time getting on board. When Peanut Butter and Co. put out the call for an #eatclean recipe using their new Mighty Nut powdered PB, I figured it was the perfect opportunity to give chia pudding another shot.
Given that we are in the dead of winter and spring/and summer produce is still a few months away, I decided that blueberries would be the best bet for this pudding (banana would also be good too!). I think the best part about this blueberry chia pudding is that the ingredients are simple: blueberries, chia seeds, Mighty Nut, almond milk & any toppings of your choice.
I decided to go with the original Mighty Nut flavor for this recipe, and was pleasantly surprised at how nice it blended with the chia and the blueberries. Plus, with 6g of protein in each serving, it makes for a delicious afternoon or evening snack.
Thanks Mighty Nut for helping me give chia pudding another shot.
Blueberry Chia Pudding (makes 1 serving)
3 tbsp chia seeds
2 tbsp Mighty Nut powdered PB
1/2 cup almond milk
1 cup blueberries
Shredded coconut (optional)
Mix all your ingredients in a mason jar or bowl and stir well. Place in the fridge for at least 2 hours or overnight. Add toppings, and enjoy!
Thanks to Peanut Butter and Co. for sending me some Mighty Nut for this #EatClean recipe! Check out the all of their Mighty Nut flavors at mightynut.com.