Blueberry Chia Pudding

Anne Newgent

Blueberry Chia Pudding

Creamy, colorful, and packed with nutrients, this blueberry chia pudding is a quick and healthy breakfast you'll look forward to. It's made with just a few simple ingredients and takes only minutes to prepare. Whether you're rushing through a busy morning or planning your meals for the week, this pudding is the perfect solution.

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Prep Time 5

Total Time 35

Servings: 2 servings

Course: Breakfast, Dessert, Snack

Cuisine: American, Health-Focused

Calories: 135

Ingredients Method Notes

Ingredients

Base

1 cup unsweetened almond milk or oat, soy, coconut, or dairy milk
0.5 cup blueberries frozen or fresh, plus extra for topping
2 teaspoons maple syrup adjust to taste
0.5 teaspoon vanilla extract

Chia Mixture

3 tablespoons chia seeds black or white

Method

In a blender, combine the almond milk, blueberries, maple syrup, and vanilla extract. Blend until smooth and fully combined.
Pour the mixture into a mason jar or bowl. Add chia seeds and stir thoroughly. Let sit for five minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 30 minutes or overnight for a thicker texture.
When ready to eat, stir the pudding and top with fresh blueberries, granola, or your favorite toppings.

Notes

For thinner pudding, add a splash of milk before serving. For thicker texture, add an extra tablespoon of chia seeds and let sit longer. Blend chia seeds with the base for a smoother consistency. Try variations like adding lemon zest, oats, or coconut milk. Store in the fridge for up to five days or freeze for up to three months.

Nutrition Facts (Per Serving)