This vegan Blueberry Chia Pudding is naturally sweetened with maple syrup and blueberries, super creamy from the chia seeds and full of flavor.
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Why you will love this recipe
- Creamy & Tasty: This delicious Blueberry Chia Pudding is super creamy and naturally sweetened from the maple syrup and blueberries it's full of flavors. Excellent for breakfast or even lunch.
- Quick & Easy: Tasty Blueberry Chia Pudding recipe has only has four simple ingredients (plus the toppings you choose to add) and takes only five minutes to blend, place it in the fridge for 1 hour than grab it out, stir it up, place it back into the fridge overnight or at least 3 hours.
- No cooking: This pudding requires no cooking, simply combine the ingredients, blend, refrigerate 1 hour than stir together again and place back in fridge overnight.
- Meal Prep: Extremely easy to prepare, you can double or triple the recipe size, making additional overnight blueberry chia pudding for breakfast or lunch on the go when you need it!
If you love blueberries, be sure to check out my Blueberry Bread, Blueberry and Apple Crumble, Blueberry Pancakes, and Mini Blueberry Muffins next.
Or for more breakfast ideas check out my Peanut Butter Overnight Oats, Raspberry Overnight Oats, Apple Pie Overnight Oats, and my Chocolate Overnight Oats.
Ingredients
Be sure to check the recipe card below for full instructions and quantities to make this vegan Blueberry Chia Pudding.
- Milk: I use almond, oat or cashew milk and they are all delicious!
- Maple Syrup: This is the natural sweetener and compliments the sweet blueberries really well.
- Blueberries: The flavor of this recipe.
- Chia Seeds: The main texture and main part of this blueberry chia pudding, it gives the pudding consistency.
Variations
- Yogurt top: If you add yogurt be sure it’s non-dairy if you want dairy free pudding. You can use flavored, sweetened or unsweetened dairy free yogurt.
- Fruit topping: There are so many ways to top this chia pudding with fruit. Fresh fruit such as raspberries, more blueberries, strawberries or your favorite fruit will taste great. I would probably add fresh fruit as a topping in the morning just before eating.
- Topping add nuts: You can add chopped pecans, almonds, walnuts, macadamia nuts or other nuts that you like to this vegan Blueberry Chia Pudding.
- Milk non-dairy: Use any plant based milk you like (plant milk will keep this blueberry chia pudding vegan), I’ve used unsweetened almond milk but feel free to use soy milk, oat milk, cashew milk or coconut milk, yes each will change the flavor slightly but it will still taste great.
How to make this Blueberry Chia Pudding
Step 1: Add the milk, maple syrup and blueberries to the blender and blend until smooth.
Step 2: Pour the mixture into a bowl or jar, add the chia seeds and stir. Place in the fridge for 1 hour and stir again to break up the clumps, then place in fridge overnight or at least 3 hours. top with fresh blueberries, shredded coconut, shredded chocolate or other fresh fruit. Also great with nuts or yogurt on top!
All stirred up!
Step 3: After sitting in the fridge for 3 hours.
Expert Tips
- Breakfast on the go: You can easily double or triple this recipe to make a bigger batch, using mason jars to store this pudding in the fridge for up to 2-3 days will give you an easy grab and go breakfast.
- Adjust the measurements: Use a little less milk for a thicker chia pudding and a little more milk for a thinner version.
- Add toppings in the morning: If possible add toppings in the morning when you’re ready to eat or grabbing the pudding to go that way your fresh toppings won’t become soggy.
Recipe FAQs
You can certainly eat chia pudding daily. It’s a great breakfast or snack. They say chia seeds can be eaten up to about 5 tablespoons safely in one day which is about 50 grams. But to start with if you haven’t eaten chia seeds 1 ounce which is about 2 tablespoons should work ok.
This is a great breakfast or snack and eating it once a day should be ok. It’s said chia seeds can be eaten up to about 5 tablespoons safely in one day which is about 50 grams. But to start with if you haven’t eaten chia seeds 1 ounce which is about 2 tablespoons should work ok.
Chia seeds should be soaked to prevent them from expanding in your digestive tract causing digestive issues.
More Breakfast Recipes
Blueberry Chia Pudding
Ingredients
- 1 cup non dairy milk (I like oat or almond)
- ½ tablespoon pure maple syrup I use SILK brand
- ¼ cup blueberries
- 2 ½ tablespoons chia seeds
toppings:
- 2 tablespoons chopped mixed nuts (optional)
- 2 tablespoons non dairy yogurt (optional - I like coconut)
- other fresh fruit
Instructions
- Add the milk, maple syrup and blueberries to the blender and blend until smooth.
- Pour the mixture into a bowl or jar, add the chia seeds and stir.
- Place in the fridge for 1 hour and stir again to break up the clumps, then place in fridge overnight or at least 3 hours.
- Top with fresh blueberries, shredded coconut, shredded chocolate or other fresh fruit. Also great with nuts or yogurt on top!
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