Blueberry Chia Seed Pudding

5-Ingredient Superfood Blueberry Chia Seed Pudding

I prefer my breakfasts wholesome, healthy, nutritious, and satisfying. Minimal (or, even better, none) prep in the morning is a massive bonus. These days I find myself cycling between my peanut butter overnight oats and pantry-friendly blueberry chia seed pudding. It’s gluten-free, dairy-free, refined sugar-free, naturally vegan, and delicious! While I regularly use chia seeds to replace eggs, their thickening ability also makes wonderful pectin-free jam and this tapioca-like pudding, loaded with fiber, protein, and omega-3s to fuel our bodies. With the addition of blueberries, lemon zest, coconut milk, and maple syrup, the berry chia pudding is sweet, creamy, loaded with antioxidants, and bursting with bright, fruity flavor. Best of all, it’s easy to throw together a big batch with simple pantry ingredients in just minutes in 4 simple steps. Leave it to thicken for a minimum of 30 minutes or overnight, then add your favorite toppings for an endlessly versatile grab-and-go treat over several days. Have leftover blueberries? Check out my recipes for banana blueberry bread, muffins, sheet pancakes, or my current favorite blueberry dessert- blueberry galette!

The Ingredients

Chia seeds: You can use white, black, or mixed chia seeds. Blueberries: I used frozen wild blueberries, but you can also use fresh or frozen regular blueberries. Other fruits also work, like raspberries, strawberries, peaches, mango, etc. Coconut milk: I love the creaminess of lite coconut milk, but you could use a lower-fat dairy-free milk of choice. E.g., almond milk, oat milk, soy milk, etc. Maple syrup: Or another liquid sweetener like agave, date syrup, brown rice syrup, etc. For a low-sugar version, use a keto-friendly sweetener. Lemon: A small amount of lemon juice and zest complements the sweetness of the berries wonderfully while adding a bright, citrusy flavor. Lime or orange would work well, too.

What Could I Add to Blueberry Chia Pudding?

Vanilla extract: Just a few drops for subtle warmth and overall enhanced flavor. Cinnamon: Just a pinch for a hint of warmth in the blueberry chia pudding recipe. Salt: A pinch of salt can balance and enhance the various flavors. Hemp seeds: Just a spoonful for extra healthy omegas and protein. Protein powder: For even more of a protein boost, add a scoop of protein powder. Nut butter: A spoonful of almond butter (or other nut butter) will add rich creaminess, healthy fats, and extra plant-based protein, either in the pudding or as a topping. Toppings: Some of my favorites include: Chocolate chips (semi-sweet or bitter-sweet for decadence) Cacao nibs (for crunch and antioxidants) Coconut (lightly toasted flakes or shreds) Chopped nuts (almonds, walnuts, pecans, etc., for heart-healthy fats and protein) Granola (or muesli)

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Blueberry Chia Seed Pudding

At this point, you can taste and adjust elements – i.e., more sweetness, lemon juice, etc.

Transfer the blueberry milk mixture to a bowl or jar and stir in the chia seeds thoroughly.

Leave it to rest for 5 minutes, then stir once more before covering and chilling the chia pudding in the fridge for a minimum of 30 minutes (or overnight). Serve the blueberry chia seed pudding in jars or bowls topped with dairy-free yogurt and fresh blueberries or your choice of toppings – Enjoy!

Serve the blueberry chia pudding alone or as part of a wider brunch with tofu scramble, frittata, avocado toast, and more.

Storage Instructions

Make ahead: Since berry chia pudding takes some time to thicken and set, I recommend making it the night before. Store: Once prepared, store the chia pudding in jars or airtight containers for 3-4 days. Freeze: It can be stored in the freezer for up to 3 months, then left to thaw in the refrigerator overnight before topping and enjoying the next day.

How to thicken chia pudding?

If it isn’t thick enough after soaking overnight, try sprinkling in more chia seeds and leaving it to sit for a few minutes.

Can I make blueberry chia pudding without a blender?

If you’re using thawed/fresh berries, you can mash them with a fork or other tool. It won’t be as smooth, but it works in a pinch.

Is chia pudding healthy?

While tiny, these seeds are mighty and there are several benefits of chia seeds. They’re loaded with gut-friendly fiber good for digestion, brain and heart-healthy omega-3s, plenty of plant-based protein and several micronutrients like calcium and magnesium.

Recipe Notes and Top Tips

Sweeten to taste: Based on how sweet the berries are and your personal preference. To adjust the texture: If you aren’t a fan of the tapioca-like chunkiness of chia pudding, try blending it after it’s set for a smoother, creamier consistency. For a thicker/thinner pudding: Change the chia-to-milk ratio. Less liquid equals firmer, thicker pudding. Adjust the serving size: Based on whether you plan to eat it as a meal or dessert/snack. Make sure to mix the pudding after 5 minutes: Otherwise, the chia seeds can clump up. If you’re able, mixing it once more is even better.

More Fruity Vegan Breakfast Recipes

One-pan apple cinnamon baked oatmeal Strawberry oatmeal bars Blueberry apple crumble Raspberry custard oatmeal crumble bars Puff pastry Danish with custard and blueberries Strawberry parfait

If you try this quick and easy blueberry chia seed pudding recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.