Rosemary-Infused Blueberry Quick Chia Pudding
I N G R E D I E N T S
2 cups fresh or frozen blueberries
2 tbsp chia seeds
2 large whole sprigs rosemary
2 tbsp maple syrup
1 tbsp lemon juice
Pinch of salt
D I R E C T I O N S
In a medium saucepan over medium heat, cook the blueberries and whole rosemary sprigs (make sure they’re submerged in the blueberries) until the berries are somewhat broken down, about 10 minutes.
Smash the berries and rosemary using a potato masher or back of a fork. You can smash as much or as little as you want to reach the texture you like.
Discard the rosemary and remove the saucepan from heat. Add the maple syrup or honey, lemon juice, chia seeds, and pinch of salt. Stir thoroughly. Let sit for 5 minutes so the chia seeds can thicken.
Refrigerate for up to 2 weeks or freeze for up to 3 months.
