Blueberry Chia Pudding
You’ll love this Blueberry Chia Pudding recipe for a healthy breakfast or snack that is packed with blueberry flavour. It’s easy to make and can be made with fresh or frozen blueberries.
Why you’ll love this recipe
I can’t believe it took me this long to come out with a Blueberry Chia Pudding recipe. 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 blueberry muffin, blueberry popsicle, blueberry smoothie or even a blueberry donut!
And now I’m adding a blueberry chia pudding to the mix. What’s great about this recipe is it’s super easy to make and can be made with fresh or frozen blueberries. (so you can actually make this recipe any time of year.) While fresh is always *technically* better, since the blueberries are cooked down into a compote, frozen blueberries will still work and create a thick and tasty compote packed with blueberry flavour. Plus can we all just admire the colour of this chia pudding for a sec?!
This Blueberry Chia Pudding is:
- Naturally vegan, gluten-free, grain-free and refined sugar-free
- Is packed with nutritional benefits from chia seeds
- Is perfect to prep ahead of time and enjoy for breakfast all week
Ingredients you’ll need
- Blueberries: fresh or frozen both work, but fresh (if in season) will be better for flavour. If you can get your hands on them, wild blueberries are the absolute best in this recipe!
- Chia seeds: white chia seeds or black chia seeds both work. These are exactly the same except for the colour.
- Coconut milk or almond milk: I like the creaminess that coconut milk gives to the chia pudding, but for a lighter option you can use almond milk or any other type of plant-based milk you prefer.
- Maple syrup: to sweeten the chia pudding. Agave can work here too.
- Vanilla extract: Natural vanilla extract will give the chia pudding an extra boost of flavour
How to make this recipe
Start by cooking down the blueberries in a saucepan for 8-12 minutes until they turn into a thick compote. This helps to intensify the flavour of the blueberries so the chia pudding tastes amazing! While the compote cooks, mix all the chia pudding ingredients together in a bowl
Once the compote cools, add it to the bowl of chia pudding and mix together until combined. Then place in the fridge to set for an hour.
Serve the chia pudding on it’s own or top it with your favourite toppings!
What to serve with blueberry chia pudding
There are so many options for how you can serve this chia pudding. here are some of my favourite things to serve with this recipe:
Fresh fruits: top it off with some fresh blueberries, or a mix of berries, or any other fruits you love. I really enjoy the combination of blueberries and mango or banana.
Sprinkles: sprinkle some nuts, seeds, shredded or flaked coconut, granola, cacao nibs or any other type of *sprinkle* you love on top of this chia pudding!
Nut butters & jams: Drizzle some almond butter or peanut butter on your chia pudding, or mix in a spoonful of your favourite jam!
- How to thicken chia pudding: is your chia pudding too thin? Mix in an extra tablespoon of chia seeds to it and let it sit again in the fridge for 30 minutes to thicken. Some brands of chia seeds will also tend to thicken better, so if your chia seeds aren’t swelling, they may be stale.
- How to thin out chia pudding: is your chia pudding too thick? Mix in some more coconut milk until it’s the texture you like!
- How to store: store leftovers in a sealed jar or container in the fridge for up to 3 days. The colour of the chia pudding may get duller over time, but this won’t affect the taste.
Other chia pudding recipes to try
- Raspberry Chia Pudding
- Mango Chia Pudding
- Key Lime Pie Chia Pudding
- Orange Creamsicle Chia Pudding
- Pina Colada Chia Pudding
- Banana Cream Pie Chia pudding
- Strawberry Rhubarb Chia Pudding
If you tried this Blueberry Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Love blueberries? This chia pudding is for you! Packed with blueberry flavour and perfect for a healthy breakfast, snack or dessert!
- In a small saucepan, cook the blueberries on medium heat for 8-12 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside. Let cool for 5 minutes
- 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 1 hour.
- Serve in small bowls or jars with your favourite toppings.
How to thicken chia pudding: is your chia pudding too thin? Mix in an extra tablespoon of chia seeds to it and let it sit again in the fridge for 30 minutes to thicken. Some brands of chia seeds will also tend to thicken better, so if your chia seeds aren’t swelling, they may be stale.
How to thin out chia pudding: is your chia pudding too thick? Mix in some more coconut milk until it’s the texture you like!
How to store: store leftovers in a sealed jar or container in the fridge for up to 3 days. The colour of the chia pudding may get duller over time, but this won’t affect the taste.
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 13g
- Fiber: 8g
- Protein: 4g
Keywords: chia pudding with blueberries, how to make blueberry chia pudding