This Blueberry Chia Pudding is a unique delight for your taste buds – a perfect fusion of fresh blueberries and wholesome chia seeds.
I have a love-hate relationship with chia seed pudding. I love the nutritional profile it provides, I love that it can be a vegan breakfast that’s packed with protein and fiber, I love that it’s a cool, refreshing breakfast that you can make ahead of time.
Sometimes I just can’t handle the texture of the stuff! When I first tried blending it, with this Vegan Banana Almond Chia Seed Pudding, I knew that was my preference and how I’d make it most of the time. Blending it is the way to go.
This delicious breakfast is packed with over 16 grams of protein, 30 grams of fiber, and 28 grams of healthy fats. It will fill you up, keep you satisfied, and provide some awesome nutrition.
I love this blueberry chia pudding recipe for a lot of reasons.
- It has a perfectly balanced flavor – not too sweet that it overwhelms your taste buds and not too tangy to tingle your nerves.
- It is also a nutrition powerhouse – loaded with antioxidants from the blueberries and protein and omega-3 fatty acids from the chia seeds. Make a great breakfast or even a healthy dessert!
- There are simple ingredients the prep time is short – perfect for meal prep! You can make a big batch and store it in your fridge for up to five days.
Let’s quickly check out the ingredient list now.
Ingredients for Blueberry Chia Pudding Recipe
Vibrant and juicy, these tiny berries are our main ingredient today. Their nutritional profile is outstanding. Blueberries are replete with essential minerals and vitamins. Plus, their antioxidants help maintain healthy blood sugar and pressure levels while fighting chronic inflammation.
We’ll need a cup of whole blueberries.
6 tablespoons Chia Seeds
Chia seeds make the most nutritious meals. They are an incredible ingredient to add to your recipes if you’re targeting weight loss. They are packed with fiber and protein – two nutrients that help keep you full for hours.
Other health benefits of chia seeds include improved heart health, better digestion, and bone support.
We’ll add six tablespoons of chia seeds.
1 /2 cups Milk of Choice
Of course, there’s milk in the recipe. But the good thing is that it’s a flexible ingredient. You can add one and a half cups of milk of your choice. If you’re okay with regular milk, go for it! But if you’re looking for non-dairy milk, you can use one of the following:
- Oat milk
- Soy milk
- Coconut milk
- Unsweetened almond milk (my personal preference)
The good thing about plant-based milk options is that they are widely available now. So you can pick what suits your taste and dietary needs.
Add a bit of sweetness with a sweetener of your choice. I prefer a tablespoon of Swerve (I usually stick with the erythritol variety, but the other types will work, too) for sweetening without added sugar. But if you’re okay with added sugar, add two tablespoons of maple syrup to the mix.
Monk fruit is an excellent choice for anyone on a keto diet or low-calorie diet. It’s natural and has zero glycemic index – it won’t spike your blood sugar levels.
Ready for a hint of zing? Add a tablespoon of fresh lemon juice to your delicious breakfast. This gives it a pop of vitamin C, too!
Optional Ingredients for Toppings
This pudding is pretty versatile. You can top it with your favorite things from the pantry, and it’ll still taste terrific. If you’re looking for ideas, here’s what I add to my sweet breakfast treat:
- A dollop of Greek yogurt for some more creaminess and an extra boost of protein
- Extra blueberries or a drizzle of blueberry sauce for that enhanced blueberry flavor
- Almond slices or coconut flakes for crunch
- Fresh mint leaves for a refreshing aroma
- Hemp heart seeds for an extra protein boost
Let’s check out the step-by-step instructions for this great breakfast pudding below.
Making Blueberry Chia Pudding
I’ve tried a lot of chia pudding recipes, but this one has the most simple steps. You only need ten minutes to prepare a big batch for an entire week. Here’s what you need to do:
- Mix all the ingredients together in a jar or other airtight container
- Refrigerate for at least one hour or overnight.
- Pour all of the ingredients into a powerful blender or food processor and blend until smooth. This lends to a more creamy chia pudding, which is exactly how I like it!
- Top with any of the optional toppings as desired and serve.
Frequently Asked Questions
Can I Use Wild Blueberries?
Yep! The only difference between wild and cultivated berries is the inconsistency in size, color, and taste. Wild blueberries can range from sweet to bland, so pick carefully. And if you want that beautiful color for your breakfast, pick the bluest berries.
Why is My Pudding Not Thick?
You’ve probably used too much liquid and too little chia seeds. Add an extra tablespoon of chia seeds and give your pudding a good quick stir to improve the texture.
My Chia Seeds Didn’t Swell. What’s Wrong?
There are two reasons why this happens:
- Your chia seeds are too old
- There wasn’t enough liquid to soak the seeds
So, get fresh seeds and always measure the ingredients to get the best texture.
How to Serve This Pudding?
Enjoy this breakfast recipe as it is; it’s pretty satisfying. But if you want to flair it up, top your mason jar with your favorite fresh fruit and some nuts. You’ll love the crunch. If you prefer a side, toasted bread or a biscuit with honey and butter will do.
If you make this Blueberry Chia Pudding or any of my healthy recipes, I would LOVE to see it! Take a picture and share it on the Happy Healthy Mama Facebook page or on Instagram and tag me @happyhealthymama and I’ll feature you on my account. Don’t forget to leave a comment and star rating, too. It’s so helpful for other readers to see which recipes are tried and true. I appreciate you!Print