Tuesday, October 9, 2012

Blueberry Pudding

 This recipe is from the August 2012 SFL eletter

• 1 cup frozen blueberries  
(You can use fresh blueberries too, but you may have to add more almond milk)
• 1 tbsp pure maple syrup
• 1 tbsp chia seeds
• 1 mashed ripe banana
• 1/2 cup unsweetened almond milk
• 2 tbsp rolled oats
• 1/2 tsp pure vanilla extract
To garnish: unsweetened coconut or Crunch This! Granola (if desired)

In a medium-sized pot, add the frozen blueberries and syrup. Heat over medium until mostly melted through. Stir in the chia seeds and heat for another few minutes.

Stir in the mashed banana and almond milk. Now stir in rolled oats and cook over low-medium heat for another 6-7 minutes, until thickened. Remove from heat and stir in vanilla. Pour into a bowl and garnish with coconut or Crunch This! Granola.