Vanilla-Maple Chia Pudding with Fresh Blueberries

In a medium bowl or mason jar, combine 115g plain nonfat Greek yogurt, 110ml unsweetened soy milk, 28g pure maple syrup, 5ml pure vanilla extract, and 1/4 tsp ground cinnamon. Whisk until completely smooth and the yogurt is fully incorporated into the liquid.

Add 30g chia seeds and a tiny pinch of salt. Whisk vigorously for 1 full minute to ensure all seeds are submerged and evenly dispersed.

Let the mixture rest undisturbed at room temperature for 5 minutes to allow the outer mucilage layer of the chia seeds to begin swelling.

Whisk the mixture vigorously a second time for 30 seconds to break up any early-stage clumps and redistribute the seeds.

Cover the jar or bowl and place it in the refrigerator for at least 240 minutes (4 hours), or overnight, to allow the chia seeds to fully hydrate and cold-set into a thick, creamy pudding.

Rinse 75g fresh blueberries under cold water and pat them completely dry with a paper towel.

To serve, stir the chilled chia pudding once more, then top with the washed blueberries and scatter 8g raw pumpkin seeds over the top for a crunchy finish.