Easy Blueberry Chia Pudding
This blueberry chia pudding uses a refreshing blend of blueberry and lemon to give your chia seeds the ultimate flavor. Easy to prep and ready to eat in 15 minutes.
I’m a big fan of blueberries. Their flavor is really refreshing this time of year and I love to add them to everything: Lemon Blueberry Overnight Oats, Lemon Blueberry Baked Oatmeal, The Perfect Blueberry Muffins, and even these Gluten-Free Blueberry Pancakes. So it only makes sense that I wanted another breakfast option to add them too, so let’s do another chia pudding flavor.
I am confident that you will love this Blueberry Chia Pudding. For the flavor we are blending our blueberries into a delicious blueberry milk and mixing them with the chia seeds. The creaminess of the milk also adds a beautiful creamy texture that makes this vibrant chia pudding extra decadent.
Why You’ll Love This Blueberry Chia Pudding
- Uses a handful of simple ingredients
- It’s easy to make and all you need is a blender
- Takes only 15 minutes to set
- A great on the go breakfast option that is loaded with fiber and omega-3 fatty acids
- Completely vegan and gluten-free
Key Ingredients and Substitutions
- Blueberries: You can use fresh or frozen. I like using frozen as it also helps keep the milk colder when blended. This will also work with other berries as well.
- Chia Seeds: The main ingredient and due to the nature of this recipe, I do not recommend swapping this ingredient. However, if you have a preference for color, you can choose between black or white chia seeds to use.
- Coconut Milk: I recommend using the thicker part that settles at the top of a can of full fat coconut milk. You can scoop it with a spoon and measure for the recipe.
- Oat Milk: I like to use oat milk because it’s a little naturally sweeter than other milks, but I also enjoy this with soy milk for extra protein. Just make sure the milk you choose is cold!
- Lemon: Both the zest and juice for a pop of flavor and tang.
- Vanilla Extract: If you don’t have vanilla extract you can opt for a plant based milk that does have vanilla flavoring to it.
- Maple Syrup: Optional if you think your blueberries are very ripe and sweet. You can sweeten also with a different liquid sweetener of your choice like agave syrup or blend in a few medjool dates.
How to Make Blueberry Chia Seed Pudding
We start by blending up our blueberry milk. Add everything except the chia seeds to a blender and blend on high until the mixture is completely smooth.
Pour the blueberry milk into a bowl along with the chia seeds. Mix the chia seeds with the milk really well until fully combined and allow to sit for 5 minutes. Give the mixture another mix to help reduce clumping and then place in the fridge to thicken for another 10 minutes or overnight if desired. Stir well before serving.
Expert Tips
- If the chia pudding is too thick, add 2-4 tablespoons of extra plant based milk and stir really well to loosen it up before enjoying.
- If the chia pudding is too thin, add an extra tablespoon of chia seeds and stir well to combine. Allow to sit for 5 minutes and stir again and sit for an extra 5 minutes before serving.
- Don’t skip mixing the chia pudding after 5 minutes. This will prevent the chia seeds from clumping so you get an even mixture after it sits for longer.
- Make sure you keep your blueberry milk cold. This will help prevent the milk from curdling due to the addition of the lemon juice.
Frequently Asked Questions
This is a popular trend circulating via social media that involves a drink made up of chia seeds, water, and lemon juice. This beverage is supposed to help with improving bowel function, specifically to aid with relieving constipation. Chia seeds are a high fiber food and particularly high in soluble fiber and having this along with something hydrating like water may help reduce symptoms of constipation for some. However, you can get many of these benefits by simply focusing on adding chia seeds to meals like this chia pudding and staying hydrated.
Store the chia pudding in airtight containers and place in the fridge for up to 3 days to enjoy as a quick make ahead breakfast or snack.
Yes! Frozen blueberries are highly nutritious! Just make sure that the blueberries are the only listed ingredient on the package. Blueberries are frozen at the peak of ripeness. This means that they are picked and then frozen immediately which preserves the nutrition of the blueberries when stored this way. So it’s just as good if not in a lot of instances better than some fresh blueberries you might pick up from your local market. They also are easier to keep without having them go bad quickly.
Grind up the chia seeds! This will help smooth out the pudding when mixed with the milk. You’ll get less of the tapioca like texture and it will appear more smooth like pudding.
How to Serve
You can serve this pudding with extra berries on top, toasted coconut flakes, homemade granola for extra crunch or serve with your favorite nut butter on top.
Get In More Fruit By Using These Recipes
- Healthy Strawberry Crumble
- Citrus Infused Couscous Chickpea Salad
- Mango Pico de Gallo
- Chocolate Cherry Granola
- Easy Mango Avocado Salad
- Peach Pie Ice Cream Bars
Easy Blueberry Chia Pudding
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
This blueberry chia pudding uses a refreshing blend of blueberry and lemon to give your chia seeds the ultimate flavor. Easy to prep and ready to eat in 15 minutes.
Ingredients
- 1 cup frozen blueberries
- 1/4 cup canned full-fat or light coconut milk
- 3/4 cup unsweetened oat milk or soy milk
- Juice and zest of 1 lemon
- 1 tbsp maple syrup or 2 Medjool dates
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/3 cup chia seeds
Instructions
- Add the blueberries, coconut and oat milks, lemon juice and zest, maple syrup, vanilla and salt to a blender and blend on high until the blueberry milk is smooth.
- To a separate medium sized bowl or storage container add the chia seeds and pour in the blended blueberry milk. With a whisk or spatula, mix the chia and blueberry milk together until fully combined.
- Place the mixture in the fridge to set. After 5 minutes, give the chia pudding a mix and allow to continue setting for an extra 10 minutes before serving. Give the chia mixture another mix before serving and top as desired.
Notes
If the chia pudding is too thick, add 2-4 tablespoons of extra plant based milk and stir really well to loosen it up before enjoying.
If the chia pudding is too thin, add an extra tablespoon of chia seeds and stir well to combine. Allow to sit for 5 minutes and stir again and sit for an extra 5 minutes before serving.
Don’t skip mixing the chia pudding after 5 minutes. This will prevent the chia seeds from clumping so you get an even mixture after it sits for longer.
Make sure you keep your blueberry milk cold. This will help prevent the milk from curdling due to the addition of the lemon juice.
If you don’t like the texture of chia seed pudding, grind up your chia seeds before adding the blueberry milk. This will give it a more true smooth pudding consistency.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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This is DELICIOUS! Made a double batch last night for breakfasts this week and I love it – blueberry and lemon are such a classic spring combo and it makes me so happy in the dead of winter! I did get lazy and use two cans of coconut milk (it’s what I had on hand), I did increase the chia seed amount because of my own preferences. Otherwise, made with maple syrup instead of dates and am loving this recipe. I’ll definitely make it again, thank you so much!!
I’m so glad you tried this Tasha! And thank you so so much for the kindness. Love the way you made it your own.