Mother's Day brunch recipe: B.C. blueberry chia oat milk pudding

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      If you’re not the most skilled in the kitchen but still want to make something for your mother to say good morning with on Mother’s Day, here’s a simple recipe that’s vegan, easy to make, and incorporates local ingredients.

      Or it could be a starter or side to add to whatever else you plan to make for brunch.

      This recipe comes courtesy of B.C. Blueberries.

      B.C. blueberry chia oat milk pudding

      Yields: 2 cups

      Preparation time: 3 minutes

      Cooking time: 17 minutes


      Chia pudding

      1/3 cup of chia seeds

      1 cup of oat milk (or your choice of milk alternative)

      1/3 cup frozen B.C. blueberries

      Optional for serving

      1/2 tsp maple syrup

      3 to 5 pieces of sliced ripe banana

      More frozen B.C. blueberries


      In a medium-sized bowl, add oat milk, chia seeds, and frozen B.C. blueberries. Whisk to combine.

      Cover and refrigerate for 15 minutes (or overnight). The chia pudding should be thick and creamy.

      Layer with fresh or frozen fruit, compote, maple syrup (vegan) or honey, and enjoy.

      Keep covered in the refrigerator for up to 5 days.

      Tip: Make sure your blueberries are from B.C. by looking for “cultivated” or “high bush”, “Buy BC”, or “Product of Canada” on the packages.

      Corina Rainer/Unsplash