Take a mixing bowl and add fresh blueberries. Mash them lightly using a spoon to release their juice. This helps create a natural sweet flavor and gives the pudding a soft fruity texture.

If you are a fan of baking with blueberries too, these bakery-style blueberry muffins are a wonderful way to use the same berry in a completely different and equally delicious form.

Add almond milk into the bowl with blueberries. Pour in maple syrup and vanilla extract. Stir gently until everything blends well. The mixture should look smooth with small blueberry pieces inside.

Add chia seeds into the mixture and stir well. Make sure the seeds spread evenly and do not clump together. This step is important for getting a smooth and thick pudding later.

Leave the mixture for about five minutes, then stir again. This helps prevent chia seeds from sticking together. The mixture will start to thicken slightly as the seeds absorb liquid.

Transfer the mixture into a jar or container. Cover it and place it in the refrigerator. Let it chill for at least four hours or overnight until it becomes thick and creamy.

This overnight approach is the same meal-prep mindset that makes this make-ahead French toast casserole such a brilliant option for busy mornings — prepare it the night before and wake up to a ready-made breakfast.

Take the pudding out of the fridge and stir gently. Add extra blueberries on top if you like. Serve cold and enjoy a creamy, fresh and healthy dessert or breakfast.