This Blueberry Chia Pudding recipe is a no-fuss, balanced, and nutritious breakfast or snack. With high fiber content and healthy fats, it’s vegan, wholesome and filling. Perfect for meal prep, it only takes 10 minutes to make but will keep for up to four days.
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Blueberry Chia Pudding
This Blueberry Chia Pudding recipe is perfect if you don’t have much time in the morning to make breakfast. It’s simple to prepare and keeps really well – meal prep it on a Sunday to set yourself up for the next four days of the workweek. Chia seeds are a rich source of healthy fats and fiber, so it will keep you feeling full all morning. Plus, it has a delicious creamy texture from natural yogurt and the light sweetness and tang you’d expect from blueberries. Now I have been experimenting a lot lately with make-ahead breakfasts as part of my 100 Day Recipe Series. I thought I had already perfected my chia pudding by blending it, but it turns out, there are many more flavors and methods to try. If you are a make-ahead breakfast kind of person then you should also definitely check out my Blueberry Blended Oats and Strawberry Blended Oats – they’re like a thick cake batter consistency but are very nutritious.
Why You’ll Love This Recipe
- Nutritious: Packed with healthy fats, fiber, and antioxidants from chia seeds and blueberries.
- Convenient: Easily prepared in advance for quick weekday breakfasts or snacks.
- Versatile: Can be customized with different plant-based milks, sweeteners, toppings or even other fruits to suit your own preferences.
Ingredients You’ll Need
You only need six ingredients to make this Blueberry Chia Pudding. Chia seeds can typically be found in the health food aisle of most supermarkets or you can buy chia seeds online. Here’s your shopping list:
- Chia seeds (white or black, doesn’t matter)
- Unsweetened soy milk (or milk of choice)
- Maple syrup
- Vanilla extract
- Natural yogurt (I make my own soy yogurt but any will do)
- Blueberries (fresh or frozen)
See the recipe card at the very bottom of this post for exact ingredient measurements.
How to Make Blueberry Chia Pudding
I like to layer this chia pudding because it looks so pretty! That means we will make one half a plain vanilla flavor, and one half blueberry. Photos and instructions below or for exact measurements, timings, and temperatures, refer to the recipe card at the bottom of this post.
Step One: Mix all chia pudding ingredients in a bowl until well combined.
Step Two: Refrigerate the mixture for about 2 hours until it thickens.
Step Three: Blend blueberries and yogurt in a blender until smooth.
Step Four: Mix in chia seeds to the blueberry yogurt mixture.
Step Five: Layer the two chia puddings into a jar.
Substitutions & Variations
Looking to change up an ingredient or explore variations of this recipe? Here are some tried-and-tested substitutions I can suggest.
- Substitute soy milk with almond milk, hemp or oat milk – any will work! The flavor will be slightly different for each milk, so choose one you like. I prefer soy as my everyday milk of choice because it is a good source of protein, and when fortified, has a similar nutritional profile to dairy milk (you can read more about my recommended vegan protein sources here).
- If you’re not a fan of maple syrup, it can be replaced with agave syrup or honey (if not vegan).
- Use strawberries or raspberries instead of blueberries for a different fruit twist.
- Experiment with different toppings like sliced almonds, shredded coconut, or granola for added texture.
- For a boost of protein, add a scoop of protein powder to the blended yogurt and blueberry pudding. It gives it a delicious mousse-like consistency.
Equipment
You’ll need a blender for this recipe to make the “blueberry cream” as I like to call it. I use my Nutribullet for this recipe because it’s a small volume and it’s easy to clean. If you’re looking for a new blender, or are just getting into vegan cooking, then I highly recommend picking up a Nutribullet. I use mine almost every day, not just for smoothies and pudding, but also for sauces, soups and substitutes like vegan cheese. It’s a really powerful blender and always produces the smoothies, silkiest results. I rave about it all the time because I actually can’t get over how affordable it is for such a great blender.
The only downside is that it can’t be used with warm or hot ingredients. This is very important as hot food causes pressure to build in the closed container and it can explode. So please always make sure to allow your food to cool if you’re making a sauce or soup with this blender š
Storage
This chia pudding will keep in the refrigerator in a sealed jar or airtight container for up to four days and is eaten chilled. I don’t recommend freezing.
Expert Tips
I use soy yogurt in this recipe as it is a good source of protein and, if fortified, nutritionally equivalent to dairy yogurt. Any yogurt will work in this recipe, so if you are not vegan, you can use regular dairy yogurt or coconut yogurt. Just keep in mind that coconut yogurt is high in saturated fat and low in protein. I regard it as more of an occasional food rather than an everyday breakfast option. If you want to try making a high protein vegan yogurt at home, then check out my easy Greek yogurt recipe.
FAQ
Yes, chia pudding is nutritious as chia seeds are rich in fiber, omega-3 fatty acids, and various vitamins and minerals.
Avoid mixing chia seeds with acidic ingredients like lemon juice or vinegar as they may interfere with the gel-forming process of chia seeds.
Chia pudding can support gut health due to its high fiber content, promoting regularity and aiding digestion.
Soak chia seeds in milk for at least 2 hours, or overnight, to allow them to absorb the liquid and thicken into a pudding-like consistency.
Serving Suggestions and More Recipes
Looking for more healthy breakfast recipes? Some of my other popular make-ahead options are my Vegan Baked Oats (with blueberries), Chocolate Chia Pudding, Blended Strawberry Overnight Oats and Cookie Dough Oats.
Video – Watch Me Make This Recipe
I hope you love this chia pud! I’d be so grateful if you could leave a star rating and review below to share your experience with the community. You can also tag me in your photos on Instagram @glowdiaries___ I always enjoy seeing your creations š
Blueberry Chia Pudding
Ingredients
Vanilla Layer
- 1/4 cup chia seeds (45g)
- 1 cup unsweetened soy milk (250ml) or milk of choice
- 1 tbsp maple syrup (20ml)
- 1/2 tsp vanilla extract
Blueberry Layer
- 1 cup natural yogurt (230g) I use soy, but any will work
- 1 cup blueberries (160g) fresh or frozen
- 1/4 cup chia seeds
Topping
- Fresh blueberries optional
Instructions
Vanilla Layer
- In a bowl, mix the chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
- Leave for 5 minutes, then stir again to prevent any clumping.
- Cover and refrigerate for at least 2 hours, or overnight, until it thickens into a pudding consistency.
Blueberry Layer
- Blend the blueberries into the vegan yogurt until smooth. It will be quite runny.
- Add chia seeds to the blender and stir (do not blend). Leave for 5 minutes, then stir again to prevent any clumping.
- Divide the blueberry mixture between serving jars or containers. Cover and refrigerate for at least 2 hours, or overnight, until it thickens into a pudding consistency.
Assemble:
- Once set, add the vanilla layer on top of the blueberry layer. Puddings will keep for up to four days in the refrigerator.
- To serve, top with fresh blueberries (optional).
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