This Blueberry Chia Pudding is the perfect, no-cook breakfast that's satisfying, easy and full of plant-based protein. Chia seeds are the star of the show here, packed with fiber and healthy fats to help fuel you through the morning. With creamy coconut milk and pureed blueberries for a fresh, fruity flavor that you'll love. Gluten-free, vegan.
A Healthy Breakfast That's Ready In No Time
When I know I have a busy week ahead, mixing up some chia pudding is my go-to meal prep. It takes only a few minutes to mix everything together then just needs to chill in the refrigerator to create the creamiest pudding. Packed with fiber and protein, it's a breakfast or quick snack that I can feel good about.
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Ingredients and Substitutions
Non-dairy milk - Adds a creaminess to the chia pudding. I like to use coconut milk for its luscious texture but you can use your favorite unsweetened, unflavored non-dairy milk.
Chia seeds - These small but mighty seeds are high in fiber, omega-3 fatty acids and protein making them amazing for creating healthier breakfasts. They absorb liquid, causing them to swell, which thickens this pudding (without needing to be cooked).
Maple syrup - A natural sweetener with a mildly caramelized flavor. You can use agave nectar or even honey (if not vegan).
Vanilla extract - Enhances the dessert-like flavors in this pudding. Be sure to use pure, natural vanilla extract for the best taste.
Blueberries - Rich in polyphenols and give the pudding a gorgeous purple color and fresh flavor. You can use either fresh or frozen.
Salt
How to Make Blueberry Chia Pudding
Step 1: Add the non-dairy milk, maple syrup, vanilla, salt, blueberries and chia seeds to a blender.
Step 2: Blend until completely smooth and creamy.
Step 3: Pour into jars or bowls and cover and refrigerate for at least 4 hours, ideally overnight, until thick and scoop-able. Top with fresh blueberries, more maple syrup (if desired), granola, coconut flakes, or sliced almonds.
Variations
Switch up the fruits or flavors to make this pudding your own!
- Swap the blueberries for raspberries or strawberries.
- Mix in the finely grated zest of an unwaxed lemon or orange for a citrusy flavor.
- Stir in grated apple to boost the sweetness and fiber.
- Top with banana bread granola, coconut yogurt, fresh berries or toasted nuts for texture.
Recipe tips
- The minimum chilling time to allow the pudding to thicken fully is 4 hours. I like to leave them overnight in the refrigerator to get the best texture.
- If adding toppings, sprinkle them on just before serving for the best texture.
- Choose your non-dairy milk based on the texture you want. Coconut milk creates a creamy, rich pudding while something like almond or rice milk will make it lighter.
FAQs
Yes, you can freeze the thickened chia pudding either in one large, airtight container or in individual portions in smaller containers. Freeze for up to 3 months, thaw overnight in the refrigerator before serving.
Yes, if you're not a fan of the texture of whole chia seeds, you can blend the thickened pudding until smooth for a super creamy texture.
More Chia Seed Recipes
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📖 Recipe
Blueberry Chia Pudding
Ingredients
- 2 cups coconut milk or unsweetened almond milk or any non-dairy milk
- 3-5 tablespoons maple syrup or honey if not vegan
- ¼ teaspoon pure vanilla extract
- pinch of salt
- 1 ½ cups fresh blueberries
- ½ cup black or white chia seeds
Instructions
- Add the non-dairy milk, maple syrup, vanilla, salt, blueberries, and chia seeds to a blender.
- Blend until completely smooth and creamy.
- Pour into jars or bowls and cover and refrigerate for at least 4 hours, ideally overnight, until thick and scoop-able.
- To serve, top with fresh blueberries, more maple syrup (if desired), granola, coconut flakes, or sliced almonds.
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