Let's make this yummy four-ingredient blueberry chia pudding! It's full of fruity flavor and is a breeze to make for an easy breakfast or healthy dessert.
There's so many ways to make different flavors of chia seed pudding. This one is vibrant, super simple and berrylicious!
If you haven't used chia seeds before, get ready to discover their magic. They naturally swell and gel in liquid, making a unique pudding-like texture. They're also a complete protein and a brilliant source of omega 3.
This blueberry chia seed pudding recipe is:
- Super easy
- Vegan & dairy-free
- And fun to customize with your favorite toppings!
You need just four simple ingredients to make this easy blueberry chia pudding:
Blueberries: You can use fresh or frozen berries. Wild blueberries will give an even more vibrant color and taste.
Non-dairy milk: We used unsweetened almond milk in this recipe which tastes delicious in combination with blueberries. For a more creamy chia pudding, you can use full-fat coconut milk, or for extra protein choose a variety such as soy milk.
Maple syrup: You can adjust the amount of maple syrup based on how sweet you prefer your pudding and to suit the ripeness of your berries.
Chia seeds: Use fresher chia seeds for best results, as stale seeds can cause the pudding not to thicken so well.
Step by step pictures
Here's how to make this chia pudding with blueberries.
Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Combine frozen blueberries, almond milk, and maple syrup in a blender. Blend until smooth.
Step 2 - Pour the blueberry mixture into a large bowl and whisk in the chia seeds.
Step 3 - Cover the mixture and refrigerate for at least 1 hour or overnight.
Step 4 - Once chilled and set, scoop the pudding into smaller bowls and top with fresh fruit and other yummy things!
Vicky's top tip!
For the best texture, give the mixture another whisk after about 10 minutes of refrigeration. This prevents the chia seeds from clumping together.
Substitutions and variations
- Flavor boost: Add a ¼ teaspoon of vanilla extract or the zest of a lemon for some extra flavor
- Nut-Free: Use any nut-free milk, like oat milk.
- Sweetener: You can swap the maple syrup for agave nectar or your preferred natural sweetener.
- Change it up: Switch the blueberries for another fruit like mango or peach for a refreshing twist.
Serving and topping ideas
Enjoy your blueberry chia pudding as a satisfying breakfast, a nourishing snack, or a healthy dessert option.
Here's 10 awesome topping ideas to inspire you!
- Fresh whole blueberries
- Sliced peaches
- Vegan granola
- Nut butter
- Shelled hemp seeds
- Pumpkin seeds
- A dollop of coconut yogurt
- Lemon zest
- Toasted almonds
- A sprinkle of cinnamon
Store any leftover pudding in an airtight container in the refrigerator for up to three days. Wide-mouth mason jars are perfect for storing portions of chia pudding.
Yes, chia pudding is best after chilling for at least 1 hour, so overnight is perfect!
Wide-mouth jars are perfect for meal prepping chia puddings. ¼ liter Weck jars are a great choice, or use ½ liter Mason jars for extra space for toppings!
This recipe features in our collection of the Best Vegan Blueberry Desserts, read it now for more berry good ideas!
I hope you loved this blueberry chia pudding recipe as much as I do! If you are looking for more chia seed pudding recipes, try these:
Blueberry Chia Pudding (Vegan + GF)
- fresh fruit
- toasted nuts or seeds
- nut butter
- Add the blueberries, almond milk and maple syrup to a blender and blend until smooth.¾ cup (100 g) blueberries, 1 ½ cups (360 ml) almond milk, 2 - 3 tablespoons maple syrup
- Pour the blueberry mixture into a large bowl and whisk in the chia seeds.½ cup (85 g) chia seeds
- Set aside for 10 minutes to thicken slightly and then whisk again to break up any remaining lumps of chia seeds.
- Cover and chill in the fridge for at least 1 hour or overnight.
- Scoop the pudding into jars or smaller bowls and top with extras of your choice and enjoy!