[Disclaimer: By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.]
I just returned home from a crazy, short, wonderful weekend visiting family in northern Minnesota, complete with winter travel trouble and getting slapped in the face by -25F temperatures.
That would be -25F without windchill. Let’s not think of how high that negative number gets when you factor in the wind.
Time for a make-ahead breakfast with all the flavors of summer to take us to a happier place.
Because of their small size, wild blueberries contain more intense flavor than traditional cultivated blueberries. Wild blueberries grow most commonly in Canada and Maine, but you can find them in the freezer section of many grocery stores – I found mine at Trader Joe’s.
Wild blueberry chia pudding
Serves 2
1 cup + 1/4 cup milk, divided (you can use cow’s milk or a dairy alternative)
3/4 cup wild blueberries
1 teaspoon honey
1/3 cup chia seeds
1 teaspoon lemon zest
- Measure 1 cup milk into a pint-size jar
- In a small food processor, combine remaining 1/4 cup milk, wild blueberries, and honey and blend until smooth. Add to the jar with the milk.
- Add chia seeds and lemon zest to the jar, close the lid tightly, and shake well to combine.
- Place in the refrigerator for at least 4 hours or overnight, shaking occasionally to keep the chia seeds well distributed. The chia seeds will absorb the liquid and swell, giving the mixture a tapioca-like consistency.
