A wholesome and refreshing chia pudding infused with vanilla and almond milk, layered with vibrant fresh blueberries—a nutritious and effortlessly delicious breakfast or snack option.
Why You’ll Love This Recipe
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Prep-ahead convenience: Make it the night before and enjoy a ready-to-eat, satisfying meal in the morning.
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Nutritious and balanced: Rich in omega-3s, fiber, protein, and antioxidants from chia seeds, milk, and blueberries.
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Customizable sweetness: Maple syrup can be adjusted or substituted to suit your taste.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 cup unsweetened almond milk (or any milk of choice)
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¼ cup chia seeds
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1 tbsp maple syrup (or sweetener of choice)
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½ tsp vanilla extract
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½ cup fresh or frozen blueberries
directions
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Combine base ingredients
In a bowl or jar, mix almond milk, chia seeds, maple syrup, and vanilla extract. Stir thoroughly to prevent the seeds from clumping. -
Chill to thicken
Cover the container and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and form a pudding-like texture. -
Top and serve
Just before serving, stir the pudding and top with fresh or thawed blueberries. -
Enjoy
Serve chilled—on its own or with additional fruit, nuts, or granola for extra texture.
Servings and timing
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Servings: 1–2 (depending on portion size)
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Prep time: 5 minutes
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Chill time: Minimum 4 hours, ideally overnight
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Total time: ~4 hours + 5 minutes active prep
Variations
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Fruit swaps: Top with strawberries, raspberries, mango slices, or banana instead of blueberries.
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Spice it up: Add cinnamon, nutmeg, or cardamom into the chia mixture.
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Protein boost: Stir in a scoop of protein powder or a dollop of Greek yogurt.
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Dessert twist: Use coconut milk and top with toasted coconut flakes or dark chocolate chips.
storage/reheating
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Storage: Refrigerate covered for up to 5 days—ingredients will thicken over time, so stir before eating.
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Freezing: Not recommended; chia pudding tends to become too firm when frozen.
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Serving tip: If too thick, add a splash of milk before serving to adjust consistency.
FAQs
1. Can I use regular milk instead of almond milk?
Yes—dairy or any plant-based milk works well. The flavor will subtly vary depending on your choice.
2. Why isn’t the pudding firm yet?
It may need more time. Ensure it chills for at least 4 hours, and that chia seeds are well dispersed.
3. Can I make it without sweetener?
Absolutely—omit the maple syrup or substitute with honey, agave, or stevia to suit your preference.
4. What if I like a crunch?
Top with granola, toasted nuts, or seeds just before serving to maintain crisp texture.
5. Are chia seeds healthy?
Yes—chia seeds provide heart-healthy omega-3s, fiber, protein, and antioxidants.
6. Can I add additional mix-ins?
Yes—blend in nut butter, cacao nibs, or a little matcha powder for variation.
7. Can I double the recipe?
Yes—use a larger jar or container and adjust ingredient quantities proportionally.
8. Does it need stirring during refrigeration?
It’s helpful to stir after 30 minutes to break up any seed clusters, then let it set fully.
9. Can I eat it warm?
Chia pudding is best served chilled. If you prefer warm porridge-style, gently heat with more milk and enjoy immediately.
10. Is it vegan-friendly?
Yes—use plant-based milk and sweetener for a vegan-friendly version.
Conclusion
Blueberry Chia Pudding is an easy, nutritious, and delicious option that’s ready when you are. With a creamy, thick texture and antioxidant-rich toppings, it’s perfect for breakfast, snack, or dessert. Prep it ahead, customize with your favorite flavors, and enjoy a smart, satisfying treat anytime.
[tasty-recipe id=”19299″]