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

This layered Blueberry Chia Pudding combines vanilla chia pudding with a creamy blueberry-yogurt layer for an easy make-ahead breakfast.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Chilling time 3 hours
Total Time 3 hours 15 minutes
Servings 4 serves
Calories 197kcal

Equipment

  • Blender

Ingredients

Vanilla Layer

  • 1/4 cup chia seeds about 40 g
  • 1 cup milk 240 ml; I use soy milk, but any milk works.
  • 1 tablespoon maple syrup
  • 1/2 teaspoon 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 about 40 g

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.

Video

Notes

Keep refrigerated and enjoy within 4 days.

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