This Blueberry Chia Seed Pudding has 7 ingredients and takes just 10 minutes to make! The blueberries give it such a beautiful, vibrant purple color! It's so simple, extra creamy, and completely vegan! The ingredients can easily be multiplied for more servings, and it's perfect for meal prep!
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Why You'll Love This Blueberry Chia Pudding
Simple and delicious - You only need 7 ingredients (or as few as 5) and about 10 minutes to make this chia pudding! It's very simple, and it comes out extra creamy thanks to the added yogurt. Frozen blueberries give it a vibrant purple color and a ton of fresh blueberry flavor.
High in protein - Between the chia seeds, yogurt, and milk, the chia pudding has over 18 grams of protein! You can always up this even more by adding your favorite protein powder, nut butter, or adding nuts, seeds, or a protein-rich granola, and more yogurt for garnish. Chia seeds are also a great source of fiber and omega-3s!
Great for meal prep - Nothing beats overnight oats and chia pudding when it comes to meal prepping! This chia pudding comes together in less than 10 minutes, and you can easily make multiple servings that will keep well in the fridge for 3-4 days.
Ingredients
- Chia seeds - I use regular black chia seeds, which should be available at most grocery stores or online. You may also come across white chia seeds, but the only difference between the two is their color.
- Blueberries - You can use fresh blueberries or frozen ones. Wild blueberries will give the chia pudding a lot more color, so I always use those. You can usually find them in the frozen aisle at the grocery store, and there's no need to defrost them! I like adding fresh ones as garnish.
- Yogurt - Use any plain unsweetened yogurt you like, either dairy or plant-based. I usually either go with vegan coconut yogurt (like Yoggu) or full-fat Greek yogurt.
- Milk - I like adding both yogurt and milk because yogurt on its own makes it too thick, and milk too thin. Any milk except for canned coconut milk will work. Whole milk, almond milk, cashew milk, or any other non-dairy milk are great options.
- Sweetener - I like using maple syrup, but any liquid or granulated sweetener will work here. Honey, agave syrup, maple sugar, coconut sugar, coconut nectar, or stevia are all great options.
- Flavorings - I kept the flavors really simple so the berries stand out, but adding a little bit of ground cinnamon and vanilla extract (or vanilla bean paste) goes a long way and adds that little something.
Variations and Substitutions
- Blend the blueberries - If you want a smoother texture, you can blend the blueberries, yogurt, milk, maple syrup, vanilla extract, and cinnamon, and whisk that with the chia seeds.
- Ground chia seeds - If you want the texture to be completely smooth, more similar to a classic pudding, use ground chia seeds, or blend everything, including the chia seeds, in a high-speed blender.
- Add-ins - To add more flavor, I like adding either ½ teaspoon of fresh lemon zest or ⅛ teaspoon of ground cardamom. Both are delicious with the rest of the flavors!
Step-by-Step Instructions
- To a medium bowl, add chia seeds, yogurt, milk, maple syrup, vanilla extract, ground cinnamon, and ground cardamom if using.
- Whisk the ingredients together until well combined.
- Add fresh or frozen blueberries and stir to mix.
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- Let the mixture sit for a few minutes to allow the chia seeds soak up some of the liquid and stir again.
- Cover and transfer to the fridge overnight or for at least 4 hours.
- Serve the chia pudding with fresh berries, more yogurt, nut butter, or any other toppings, and enjoy!
Tips & Tricks!
- Stir it twice - To prevent clumps, I like letting the mixture sit for a few minutes on the counter, then whisking it again, and only then transferring it to the fridge to soak overnight. This is optional, but it makes doubly sure everything is well mixed, and no chia seeds are sticking together, forming a dry clump.
- Add both yogurt and milk - A lot of recipes have just milk, but yogurt just makes it so much creamier! If I want it to be extra thick, I just use yogurt, but adding both creates balance.
Toppings Suggestions
- Fresh berries - Here is where fresh blueberries come to play. I like topping the chia pudding with raspberries, blueberries, strawberries, red currants, cherries, bananas, or really any fresh fruit I have on hand.
- Nut butter - Drizzle the chia pudding with almond butter, peanut butter, or a seed butter like sunflower seed butter. It adds extra healthy fats and protein.
- More yogurt - Add an extra scoop of yogurt on top, or here is where I like adding my favorite thick coconut kefir for added probiotics!
- Add some crunch - Sprinkle on some granola, toasted or raw nuts, and seeds to add a little bit of crunch and make it even more filling.
Storing
You can store the chia pudding in an airtight container in the fridge for 3-4 days. I don't recommend freezing it.
If you're meal prepping it, I recommend whisking everything in a large bowl and then dividing it into small jars. You can also do this in the morning when the chia seeds have expanded.
Alternatively, you can also store it in a big bowl or a jar and each morning take a serving, but it's harder to guess the amounts that way.
FAQs
No, it's not recommended to eat chia seeds without soaking them first. Chia seeds draw in water, and they'll soak in your stomach, dehydrating you, or they could even get stuck in your throat. Read more about this in Very Well Health's post about eating chia seeds, including info about who should avoid them.
More Chia Pudding Recipes
If you want to try other chia seed puddings, definitely give any of the four recipes linked below a try! The raspberry overnight oats are an old favorite of mine; they're so good!
I have a lot of other ones to choose from, so to see all the latest ones, check out all my Chia Puddings!
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Have you tried this Blueberry Chia Seed Pudding? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Blueberry Chia Seed Pudding
This Blueberry Chia Seed Pudding has 7 ingredients and takes just 10 minutes to make! The blueberries give it a beautiful, vibrant purple color! It's so simple, extra creamy, and completely vegan! The ingredients can easily be multiplied for more servings, and it's perfect for meal prep!
- Total Time4 hours 10 minutes
- Yield1 1x
- DietVegan
Ingredients
- 2 tbsp chia seeds
- ½ cup yogurt (I use vegan coconut yogurt or Greek yogurt)
- ¼ cup milk (I like almond milk here, but any milk works)
- 1 tbsp maple syrup
- ¼ tsp vanilla extract
- ⅛ tsp ground cinnamon
- ½ cup fresh or frozen blueberries (I use frozen wild blueberries for a deep purple color)
Instructions
- To a medium bowl, add chia seeds, yogurt, milk, maple syrup, vanilla extract, and ground cinnamon.
- Whisk the ingredients together until well combined.
- Add fresh or frozen blueberries and stir to mix.
- Let the mixture sit for a few minutes to allow the chia seeds soak up some of the liquid and stir again.
- Cover and transfer to the fridge overnight or for at least 4 hours.
- Serve the chia pudding with fresh berries, more yogurt, nut butter, or any other toppings, and enjoy!
Notes
Servings: The recipe is meant to be a single serving but depending on how hungry you are in the morning, you may be able to stretch this into two servings if you want to just grab a small bite in the morning or if you’re making the chia pudding as a snack.
Storing: Store any leftovers in an airtight container in the fridge for 3-4 days. I don’t recommend freezing it.
- Prep Time: 10 mins
- Soak time: 4 hours
- Cook Time: 0 mins
- Category: Breakfast
- Method: No Cook
- Cuisine: American
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