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This Blueberry Chia Pudding is one of my most-made recipes, and once you try it you’ll understand why. It takes 15 minutes to prep, is packed with real blueberry flavour, and can be made with fresh or frozen blueberries.
If you can’t get enough of blueberries for breakfast make sure to try these Blueberry Overnight Oats next!
Table of Contents
If you’ve ever had a blueberry chia pudding that tasted a little bland I promise this one is different. The trick is cooking the blueberries down into a quick compote before adding them to the chia mixture. It takes less than 10 minutes on the stovetop and completely transforms the flavour and gives the pudding a gorgeous purple colour.
This recipe has racked up over 18 million views across the Choosing Chia Instagram and Choosing Chia TikTok, and it’s safe to say the community is obsessed.
I’m a huge fan of using blueberries in recipes during the summer since they’re one of my favourite fruits and are so versatile. I love a good Healthy Blueberry Muffin for breakfast. Blueberry Greek Yogurt Popsicles for a refreshing treat, a Blueberry Avocado Smoothie or even some Baked Blueberry Donuts for dessert, but this Blueberry Chia Pudding has definitely become a favourite in my home.
Recipe Highlights
- Viral recipe: With over 18 million views, this community favourite recipe is a must-try!
- Cooked blueberry compote: Simmering the blueberries before mixing them in draws out their natural sugars and intensifies the flavour in a way that stirring in fresh or frozen berries can’t match. This is the Choosing Chia secret!
- Naturally sweet and fruity: Blueberries give this chia pudding that beautiful purple colour and delicious flavour. If you have extra blueberries use them to make a Healthy Blueberry Crisp!
- Nutrient-dense: Chia seeds are filled with health benefits. They’re rich in fibre, antioxidants and protein.
- Meal-prep friendly: Perfect for busy mornings or meal prep.
Key Ingredients & Substitutions
Blueberries: Fresh or frozen both work well in this recipe. If you can find wild blueberries use them! They have a much more concentrated flavour than regular blueberries and give the pudding a deeper purple colour. Cooking them down into a compote is what sets this recipe apart from others you’ll find online.
Chia seeds: Black or white chia seeds are interchangeable here. The only difference is the colour. If you’re new to chia seeds, this pudding is one of the best ways to start using them. You can learn more about how to use chia seeds in my guide.
Milk: Any type of milk you like will work. My personal favourite is to use a combination of full-fat coconut milk that gives the pudding a creamy, almost dessert-like texture and some almond milk to still keep it light.
Sweetener: As a Canadian girl maple syrup is my choice to pair with blueberries! Start with 1 tablespoon and add more as needed. You can always add more after the chia pudding sets. Substitute with any sweetener you love such as honey or agave.
How To Make Blueberry Chia Pudding
Step 1: Add the milk, vanilla, maple syrup and chia seeds to a mixing bowl.
Step 2: Cook the blueberries in a small saucepan on the stove for 5-10 minutes on medium heat, then add them to the chia pudding.
Step 3: Mix to combine. Cover and place in the fridge for at least 2 hours, or overnight.
Step 4: Serve alone or with your favourite toppings!
Recipe Variations
- High-protein: Blend in ¼ cup of Greek yogurt, cottage cheese or protein powder for an extra boost of protein.
- Mixed berry: Swap half the blueberries with strawberries or raspberries for a mixed berry twist. You’ll also love this Strawberry Chia Pudding and Raspberry Chia Pudding Recipe.
How To Store
Store the chia pudding in an airtight container or jar in the fridge for up to 4 days. Stir before serving, especially if it’s been sitting for a while.
Jess’s Tips
- Cook the blueberries first: Simmering the blueberries before mixing will intensify their flavour make the pudding taste even better.
- Use fresh or frozen berries: Both work well, just cook them down until soft and juicy before adding to the chia mixture.
- Stir after 10 minutes: Give the pudding a stir after it starts to set to prevent clumping and ensure even texture.
- Chill until thick: Let the pudding chill in the fridge for at least 2 hours, or overnight for best results.
- Sweeten to taste: If your blueberries are tart, add a touch more maple syrup before serving.
- Add protein: Add a scoop of protein powder, Greek yogurt or cottage cheese like I add to this High Protein Chia Pudding to give this recipe a protein boost.
- Top it off: Serve with extra berries, yogurt, peanut butter granola or any toppings you love.
Frequently Asked Questions
Yes! Frozen blueberries are fine. Just keep in mind sometimes they may not be as flavourful as fresh blueberries.
Make sure you’re using enough chia seeds and that you’ve stirred them well. If it’s still too runny, let it sit longer or add another tablespoon of chia seeds.
You can, but the texture will be thinner. Coconut milk is what gives this pudding its creamy, rich consistency. If you want to skip it, whole or 2% dairy milk or oat milk are the best alternatives.
Try These Chia Pudding Recipes Next!
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Tried this Blueberry Chia Pudding? Leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Blueberry Chia Pudding
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Mix
- Cuisine: American
- Diet: Gluten Free
Description
Love blueberries? This chia pudding is for you! Packed with blueberry flavour and perfect for a healthy breakfast, snack or dessert!
Ingredients
- 1 cup blueberries (I use wild blueberries)
- 1/2 cup full-fat coconut milk
- 1/2 cup almond milk
- 1–2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup chia seeds
Instructions
- In a small saucepan, cook the blueberries on medium heat for 5-10 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside.
- While the compote cooks, add the chia seeds, coconut milk, almond milk, maple syrup and vanilla extract to a bowl and mix together until well combined.
- Add in the blueberry compote and mix together until combined, then place the mixture in the fridge to set for at least 2 hour.
- Serve in small bowls or jars with your favourite toppings.
Notes
- Use any type of milk you like. I recommend at least half coconut milk for a rich texture.
- Cook the blueberries first to intensify their flavour.
- Use fresh or frozen berries.
- Stir the chia pudding after 10 minutes to prevent clumps and get an even texture.
- Taste and adjust sweetness with more maple syrup if needed.
- Add toppings like extra berries, yogurt, or peanut butter granola before serving.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 270
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 8.5g
- Protein: 5g
Super
Glad you enjoyed it!
Yummy! We recently fell in love making chia pudding, and just how easy and nutritious it is. Its such a fun thing to make and eat. I was looking for other flavor combinations and found your site, we can’t wait to try your other recipes. This blueberry chia pudding is such a pretty color and tastes great!
My husband went to bed early just so he can have breakfast sooner, lol.
So glad you like it! Such a fun flavour for summer 🙂
Can you use all coconut milk and leave out the almond milk
Hi Connie, yes you can use all coconut milk if you like!
Where is the nutritional information for the recipe?
Hi Toni, you can find the nutritional information in the recipe card under the “notes” section
This is REALY good. Thank you sooooo much!
Fantastic!!! All of the chia pudding recipes are amazing! Wonderful flavor!!!