breakfast

Blueberry Chia Pudding

PregnancyAmericanEasyServes 25 min

Chia seeds soaked overnight in pasteurized milk, layered with fresh blueberries.

This breakfast is packed with Omega-3 fatty acids from the chia seeds, which are vital for supporting the baby's rapid cognitive development. The milk provides calcium needed as the baby's bones begin to harden, while the fiber from the chia and blueberries offers steady morning energy and supports digestion. Adding walnuts provides a boost of choline and healthy fats for both of you.

View Nutrition Facts

One serving≈460 kcal · 14 g protein

Calories460 kcal

Protein14 g

Carbs48 g · 29.6g sugar

Fat25 g · 5.2g sat

Fiber14 g

Sodium88 mg

Folate43 mcg DFE

Iron3.1 mg

Calcium444 mg

Choline61 mg

Iodine64 mcg

Vitamin D90 IU

Vitamin B120.8 mcg

Zinc3 mg

from its ingredients

Ingredients

6 tbsp chia seeds
1 ½ cups pasteurized milk
2 tbsp maple syrup
1 tsp vanilla extract
1 cup fresh blueberries
¼ cup walnuts, chopped

Method

1In a medium bowl, whisk together the milk, maple syrup, and vanilla extract.
2Slowly whisk in the chia seeds. Let the mixture sit for 5 minutes, then whisk again to prevent any clumps from forming.
3Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, until it thickens into a pudding-like consistency.
4When ready to serve, divide the chia pudding into two bowls or jars.
5Top with fresh blueberries and chopped walnuts before serving.

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