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Layered blueberry chia pudding in a mason jar, topped with fresh blueberries.
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Blueberry Chia Pudding

Pretty and nutritious, this Blueberry Chia Pudding is a vegan make-ahead breakfast packed with fiber and healthy fats to keep you full all morning.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Servings 4 serves
Calories 197kcal

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.
  • Let sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 2 hours or overnight until thickened.
  • In a blender, combine the blueberries and yogurt. Blend until smooth - it will be runny. Pour into a bowl, stir in the chia seeds (do not blend them), and let sit for 5 minutes.
  • Stir again to prevent clumping. Cover and refrigerate for at least 2 hours or overnight until thickened.
  • Once both layers are set, divide the blueberry mixture between 4 jars or glasses. Spoon the vanilla chia pudding on top. Keep refrigerated and enjoy within 4 days.
  • Top with fresh blueberries if desired.

Video

Nutrition

Calories: 197kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 34mg | Potassium: 200mg | Fiber: 9g | Sugar: 10g | Vitamin A: 157IU | Vitamin C: 11mg | Calcium: 292mg | Iron: 2mg