Blueberry chia pudding is a simple, nutritious treat that's perfect for a healthy breakfast, snack, or even dessert. With sweet, juicy blueberries, almond milk, and nutrient-rich chia seeds, this easy chia pudding has just five ingredients and takes minutes to make.
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One of the best things about chia pudding recipes? There are endless flavor options! I often make chocolate chia pudding, and another favorite is tropical chia pudding with a coconut milk base, mango, and pineapple. If you love this blueberry chia pudding recipe, you will want to try those, too.
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Why you'll love this
- Quick and easy. This easy chia pudding has just five simple ingredients (that you may already have on hand) and takes just a few minutes to prep an easy breakfast.
- Make ahead. Along with overnight oats, (try these maple walnut overnight oats), overnight chia pudding is my go-to meal prep for a healthy breakfast or snack. If you portion the recipe in individual jars, you have a perfect grab-and-go. Although this recipe makes two servings, you can easily double or triple it to make a big batch for the week.
- Nutritious. Chia seeds are an excellent source of plant-based protein and both soluble and insoluble dietary fiber. These tiny seeds are also loaded with omega 3 fatty acids (healthy fats), minerals, and antioxidants. Blueberries double down on all of those things, too. But with the added bonus of vitamin C, vitamin K, and manganese.
Ingredients
Ingredient quantities and complete instructions are in the printable recipe card at the end of this post.
- Almond milk. I use unsweetened almond milk, but you can use any plant-based milk. Oat milk, cashew milk, rice milk, or soy milk are all great choices.
- Blueberries. I always have frozen blueberries on hand, and they work well in this recipe. I like to thaw the frozen berries, but you can blend them frozen if you want chunks of fruit in your chia pudding. Fresh blueberries are perfect, and either wild blueberries or regular blueberries are great.
- Chia seeds. Chia seeds come in two main colors; black and white. Black chia seeds and white chia seeds have basically the same nutritional profile, so you can use either for this blueberry chia seed pudding. Which type of chia seeds matters only for the appearance of the dish. The beautiful deep blue color of the blueberries in this recipe will shine with either.
- Honey. You can make this breakfast recipe vegan if you use agave syrup or maple syrup instead of honey. Just be sure to use pure maple syrup. You can also omit the sweetener if your berries are extra sweet.
- Vanilla extract. Pure vanilla extract enhances the flavor, but you can also use unsweetened vanilla almond milk in place of regular almond milk for the vanilla addition.
How to make blueberry chia pudding
- Put the blueberries, almond milk, vanilla extract and honey in a blender or food processor.
- Blend until fairly smooth.
- Divide the blueberry mixture into glass jars.
- Stir in the chia seeds.
- Put lids on the jars and store in the fridge until set.
- Add your favorite toppings and enjoy!
Tips and variations
- Stir. After the chia pudding has been in the fridge for 10 or 15 minutes, give it another good stir to break up any clumps of seeds. Stir it again before adding toppings and serving.
- Berries. You can, of course, use any other berries for this chia pudding recipe. Strawberries or blackberries can replace the blueberries.
- Flavor additions. Some flavor boosters you can add to compliment the blueberry flavor: lemon juice or lemon zest, cinnamon, ginger, or nutmeg. You can even use herbs like mint, basil, rosemary, thyme, or lavender.
- Texture. Chia pudding has a texture similar to tapioca pudding. If you prefer a smoother texture, add the chia seeds to the blender with the other ingredients.
- Consistency. Chia seeds keep in the pantry for a long time if properly stored. However, they can lose their absorbency with time. If your chia pudding seems runny after overnight refrigeration, your chia seeds may be old. Fresh chia seed works best for pudding.
- Toppings. Top blueberry chia pudding with Greek yogurt or peanut butter to amp up the protein. You can also add protein powder, preferably in a neutral flavor like vanilla. Other toppings can be toasted coconut flakes, more berries, granola, nuts, like slivered almonds, or seeds like pumpkin seeds.
- Storage. Store the chia pudding in the fridge in glass jars with lids (like mason jars), or in any airtight container for up to 5 days.
More blueberry bliss
Do you love blueberries? Here are more delicious ways to use them.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Blueberry Chia Pudding
Blueberry chia pudding is a simple, nutritious treat that's perfect for a healthy breakfast, snack, or even dessert. With sweet, juicy blueberries, almond milk, and nutrient-rich chia seeds, this easy chia pudding has just five ingredients and takes minutes to make.
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Servings: 2
Calories: 209kcal
Ingredients
- 1 cup unsweetened almond milk or any non-dairy milk
- 1 cup blueberries fresh or frozen/thawed
- 2 tablespoon honey
- ½ vanilla extract
- 4 tablespoon chia seeds
Instructions
- Add the milk, blueberries, honey and vanilla to a blender and blend until smooth.
- Divide the blueberry milk between two half-pint (1 cup) jars.
- Stir 2 tablespoons of chia seeds into each jar.
- Cover the jars with lids and refrigerate. Allow the pudding to set for at least two hours. (Overnight is best).
- Top with more blueberries and granola, (or any of your favorite toppings) and enjoy!
Notes
- Stir. After the chia pudding has been in the fridge for 10 or 15 minutes, give it another good stir to break up any clumps of seeds. Stir it again before adding toppings and serving.
- Berries. You can, of course, use any other berries for this chia pudding recipe. Strawberries or blackberries can replace the blueberries.
- Flavor additions. Some flavor boosters you can add: lemon juice or zest, cinnamon, ginger, or nutmeg. You can even use herbs like mint, basil, rosemary, thyme, or lavender.
- Texture. Chia pudding has a texture similar to tapioca pudding. If you prefer a smoother pudding, add the chia seeds to the blender with the other ingredients.
- Consistency. Chia seeds keep in the pantry for a long time if properly stored. However, they can lose their absorbency with time. If your chia pudding seems runny after overnight refrigeration, your chia seeds may be old. Fresh chia seed works best for pudding.
- Toppings. Top blueberry chia pudding with Greek yogurt or nut butter to amp up the protein. Other toppings can be more berries, granola, nuts, like slivered almonds, or seeds like pumpkin seeds.
- Storage. Store the chia pudding in the fridge in glass jars with lids (like mason jars), or in any airtight containers for up to 5 days.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 168mg | Potassium: 160mg | Fiber: 10g | Sugar: 16g | Vitamin A: 53IU | Vitamin C: 8mg | Calcium: 307mg | Iron: 2mg
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Colleen
This easy recipe is not only super healthy, but so delicious, too.