Start the day the easy and healthy way with this blueberry chia pudding recipe.
Chia seeds are blended with milk, maple syrup, and vanilla and then layered over blueberries mixed with vanilla yogurt for a healthy and portable breakfast, afternoon snack, or post work out treat.
Blueberry Chia Pudding is Perfect for Breakfast Because…
- Protein-packed and high in fiber, chia pudding is an energizing way to start the day.
- Meal prep for up to 4 days in the fridge for grab-and-go deliciousness anytime.
- Low-carb (if you use a carb-free sweetener) chia pudding is a deliciously easy way to stay on track.
- This recipe has endless options for mixing and matching the yogurt flavors, fruit, add-ins, and toppings.
What’s in Blueberry Chia Pudding?
Chia Seeds: Chia seeds are a superfood and can go in almost everything. Look for black or white chia seeds, and what is not used in the recipe can be stored in the refrigerator or freezer. Add them to future recipes like pancakes or muffins without changing the recipe.
Milk: Choose your favorite kind of milk or milk alternative for blueberry chia pudding. The creamiest non-dairy milk is oat milk, but coconut, almond, rice, or soy milk will work great.
Yogurt: Use any plain or flavored yogurt that matches the rest of the other ingredients. Lemon yogurt tastes great with blueberries or strawberries, for instance. Greek yogurt is firmer than regular yogurt so the result will be an extra smooth and creamy pudding.
Fruit: Fresh blueberries are the perfect size for individual jars. Any fruit works, bananas, strawberries, apples, pears, peaches, and whole berries work great. Chop larger fruits into smaller sizes. For meal prep, frozen fruit can be used and it will be thawed when ready to eat. Dried fruit is also a great option.
Sweetener: Optional, but a tablespoon of maple syrup, honey, or your favorite liquid sugar-free sweetener balances the tartness of the yogurt with the fruit.
Add-Ins and Toppings: Mix in any variety of seeds and nuts. Walnuts, almonds, pecans, and pistachios, or sunflower and pumpkin seeds are great in chia pudding. Got granola? It’s another healthy addition to blueberry chia pudding. Mini chocolate chips can also be stirred in for a tasty treat.
How to Make Blueberry Chia Pudding
- Blend chia seeds, milk, maple syrup, and vanilla and chill overnight. (Full recipe below.)
- Stir blueberries into yogurt.
- Evenly divide blueberry yogurt into containers and top with the layer of chia mixture.
Storing Chia Pudding
Keep blueberry chia pudding in covered containers, mason jars, or individual to-go containers in the refrigerator for up to 4 days.
The mixture can also be stirred together and frozen in ice cube trays to pop into future smoothies.
More Breakfast Ideas
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Blueberry Chia Pudding
Equipment
Ingredients
- ¼ cup chia seeds
- 1 cup unsweetened milk milk of choice, including soy or other plant-based milk if desired
- 1 Tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1 cup yogurt unsweetened or vanilla, vegan if desired
- 1 cup fresh blueberries divided
Instructions
- In a medium bowl, combine chia seeds, milk, maple syrup, and vanilla until well combined. Allow mixture to rest for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 2 hours, or overnight, until it thickens into a pudding consistency.
- Blend ½ cup of blueberries with the yogurt until it has reached desired consistency.
- In mason jars, cups or other serving bowls, evenly divide the blueberry yogurt mixture on the bottom. Evenly divide the chia pudding and layer, and top with remaining ½ cup fresh blueberries.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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