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
Units
Scale
- 2 tbsp chia seeds
- 1/2 cup yogurt (I use vegan coconut yogurt or Greek yogurt)
- 1/4 cup milk (I like almond milk here, but any milk works)
- 1 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/8 tsp ground cinnamon
- 1/2 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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