In a jar or bowl, whisk together the almond milk, chia seeds, flax seed, and maple syrup or honey. Cover and refrigerate overnight. Remove the chia pudding from the refrigerator and stir well. Top with cinnamon and mixed berries. Keep chilled until serving.

Preheat the oven to 375°F (191°C) and lightly grease or line 4 muffin cups.

In a bowl, mix together the rolled oats, flour, baking powder, baking soda, cinnamon, and salt.

In a bowl, whisk together the egg, Greek yogurt, maple syrup or honey, milk, vanilla extract, and coconut oil or melted butter.

Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries.Divide the batter evenly among the muffin cups.

Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let cool for a few minutes before serving.

Brew the coffee and prepare it to your liking.

Serve the blueberry oatmeal muffins with Shaleia’s chia seed pudding and coffee.