Chia pudding with almond milk, cinnamon and blueberries

Place the chia seeds in a bowl or jar with the almond milk and cinnamon and stir well. Let the mixture sit for five minutes and stir well again so the chia seeds don't clump at the bottom.

Cover the bowl and refrigerate overnight, or at least twenty minutes, until a thick, pudding-like texture develops. This overnight preparation makes this breakfast a matter of grab and go.

Coarsely chop the almonds and toast them briefly if desired for extra flavor. Spoon the chia pudding into a bowl, distribute the blueberries over it and top with the almonds for a crispy finish.