This Blueberry Chia Pudding has creamy vanilla and blueberry-yogurt layers and is great for meal prep. It takes about 15 minutes of prep and keeps for up to four days in the fridge.
Key Ingredients
- Chia seeds can be white or black, doesn’t matter.
- Yogurt should be plain and unsweetened (and ideally thick or Greek-style). I make my own soy yogurt but any will do.
- Blueberries can be fresh or frozen for the pudding base. For topping, I recommend fresh (but it’s optional).
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 vanilla chia pudding ingredients in a bowl until well combined. Leave for 5-10 minutes, then stir again to break up any clumps.
Step Two: Cover and refrigerate for at least 3 hours, or overnight, until thickened.
Step Three: Blend blueberries and yogurt in a blender until smooth.
Step Four: Mix the chia seeds into the blueberry yogurt mixture. Leave for 5–10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 3 hours, or overnight, until thickened.
Step Five: Once both layers are thickened, layer them into jars or glasses.
Equipment
You’ll need a blender for the blueberry yogurt layer. I use a Nutribullet because the quantity is small and it’s easy to clean.
Storage
Store the chia pudding in an airtight container in the fridge for up to four days.
Video – Watch Me Make This Recipe
Blueberry Chia Pudding
Equipment
- Blender
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 (2.5g)
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 (45g)
Topping
- Fresh blueberries optional
Instructions
- In a medium bowl, whisk together the chia seeds, soy milk, maple syrup, and vanilla extract until well combined.
- Leave for 5–10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 3 hours, or overnight, until thickened.
- In a blender, combine the blueberries and yogurt. Blend until smooth – it will be runny.
- Pour blueberry mixture into a bowl and stir in the chia seeds (do not blend them). Leave for 5–10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 3 hours, or overnight, until thickened.
- Once both layers are set, divide the blueberry mixture between 4 jars or glasses, then add the vanilla chia pudding layer on top.
- Top with fresh blueberries to serve if desired.
Tine says
this is the easiest breakfast ever!! totally keeps me full and happy until lunch