This blueberry chia pudding is a vibrant, creamy, and refreshing breakfast or snack that comes together in just minutes. With only five wholesome ingredients and zero cooking required, it’s a fantastic option to prep ahead for busy mornings. The burst of blueberries blends beautifully with the smooth almond milk base, making each bite naturally sweet and satisfying.

Why You’ll Love This Recipe

I love how quick and foolproof this recipe is. It takes less than 10 minutes to prepare, and the rest is hands-off while it chills in the fridge. It’s a healthy way to enjoy breakfast or a mid-day snack, loaded with fiber, omega-3s, and plant-based protein. Plus, it’s fully customizable — I can easily tweak the sweetness, texture, or toppings depending on what I have on hand. It’s also perfect for meal prepping since it stays fresh for several days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsweetened almond milk
frozen or fresh blueberries
maple syrup
vanilla extract
chia seeds

Directions

1. I start by blending the almond milk, blueberries, maple syrup, and vanilla until completely smooth.

2. Then I pour the mixture into a jar or container and stir in the chia seeds.

3. I let it sit for 5 minutes, then stir again to break up any clumps.

4. I cover and refrigerate the pudding for at least 30 minutes (or overnight) until it thickens.

5. When ready to eat, I top it with more blueberries or any toppings I like — granola, yogurt, or nut butter.

Servings And Timing

This recipe makes 2 servings.
Prep time: 5 minutes
Soak time: 30 minutes
Total time: 35 minutes

Variations

• Creamier texture: I sometimes use canned coconut milk for a rich and creamy version.

• Protein boost: I mix in a scoop of protein powder or serve it topped with Greek yogurt or almond butter.

• Sweeter option: I add a touch more maple syrup or use honey instead.

• Citrusy flavor: I like adding lemon zest and a splash of lemon juice to brighten the blueberry flavor.

• Smooth consistency: I blend the chia seeds into the mixture for a mousse-like texture.

Storage/Reheating

I store my chia pudding in airtight containers or jars in the fridge. It stays fresh for up to 5 days. If it thickens too much, I stir in a splash of almond milk to loosen it up before serving. I don’t reheat this recipe since it’s meant to be enjoyed chilled, but it’s especially refreshing during warmer months.

FAQs

1. How Do I Prevent Chia Seeds From Clumping?

I always stir the pudding twice — once when I first add the chia seeds and again after 5 minutes. This helps distribute the seeds evenly and keeps the texture smooth.

2. Can I Use Fresh Blueberries Instead Of Frozen?

Yes, I can use either. Frozen blueberries give the pudding a deeper color, while fresh ones make the flavor a bit more subtle.

3. Is This Recipe Good For Meal Prep?

Absolutely. I love making a double or triple batch so I have breakfasts or snacks ready for the week. It keeps well in the fridge.

4. What If My Pudding Doesn’t Thicken?

If it’s too runny, I usually add another half tablespoon of chia seeds, stir, and give it more time to set. Using fresh chia seeds is also key — old ones don’t absorb liquid well.

5. Can I Freeze Blueberry Chia Pudding?

I do freeze it in individual portions when I make extra. I let it thaw in the fridge overnight. The texture can change slightly, but it still tastes great.

Conclusion

This blueberry chia pudding is a fuss-free recipe that fits perfectly into my busy routine. It’s healthy, delicious, and endlessly customizable. Whether I enjoy it first thing in the morning or as a satisfying snack, it’s one recipe I keep coming back to week after week.

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