Blueberry Chia Seed Pudding

Blueberry Chia Seed Pudding, a simple chia seed pudding recipe topped with blueberries and a sprinkle of nuts or seeds. Great for a make ahead plant-based breakfast or snack!

three glasses with chia seed pudding topped with blueberries on a white table

Love blueberries? Love easy chia seed pudding? Make a blueberry-topped chia pudding! This simple and tasty recipe is great for a plant-based breakfast or a fruity and filling snack.

👉 Ready to learn how to make chia seed pudding with blueberries? Let’s do it!


🫐 Ingredients

  • Chia seeds: The base of this recipe, chia seeds are small seeds from the Salvia hispanica plant that form a gel-like consistency when mixed with liquids
  • Plant-based milk: The liquid that mixes with the seeds to make the pudding, we’re using plant-based creamy oat milk (but any milk will do)
  • Blueberries: The fruit star of this recipe, blueberries add a touch of tart and sweet
  • Nuts or seeds: For a crunch factor we’re adding your choice of nuts or seeds (I used pumpkin seeds in this recipe)
  • Flavorings: A touch of vanilla extract and maple syrup add a slightly warm and sweet flavor to the pudding
  • Recommended tools: small mixing bowls, small glasses or jars for single-servings of pudding
bowls of chia seeds, blueberries, milk, vanilla extract, and maple syrup on a white table for chia seed pudding
Ingredients: blueberries, chia seeds, milk, vanilla, maple syrup

🥣 How to make (step-by-step photos)

1️⃣ Step One: Make chia seed pudding

Add chia seeds, plant-based milk, maple syrup, and vanilla extract to a medium mixing bowl and stir to combine.

Let it sit for about 10 minutes so the chia seeds thicken, then stir again to mix well.

Then cover and place in the refrigerator for at least two hours to let the pudding thicken, ideally overnight.

a large mixing bowl with chia seeds and milk for chia seed pudding on a white table

2️⃣ Step Two: Build chia pudding cups

To build the pudding cups, add the chilled and thickened chia pudding to a small glass or jar, leaving about on half inch left at the top.

three bowls of chia seed pudding on a white table with a bowl of blueberries

Then add blueberries and a sprinkle of nuts or seeds, and enjoy!

a jar of chia seed pudding with blueberries on a white countertop

🧊 How to store

  1. Refrigerator storage: Store in airtight containers in the refrigerator for up to 3 days.
  2. Freezer storage: It is possible to freeze chia pudding, but I recommend freezing in single servings. To freeze, add to airtight containers and freeze up to two months. To thaw, remove from freezer into refrigerator for 24 hours and then enjoy within 2-3 days.
three jars of chia seed pudding with blueberries and pumpkin seeds on a white table

👉 More chia seed pudding recipes

Want more chia pudding recipes? Try my Strawberry Chia Seed Pudding, Pomegranate Chia Seed Pudding, Cherry Chia Pudding, and Chocolate Chia Seed Pudding.

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a jar of chia seed pudding with blueberries on a white countertop

Blueberry Chia Seed Pudding

Kristina Todini, RDN
Blueberry Chia Seed Pudding, a simple chia seed pudding recipe topped with blueberries and a sprinkle of nuts or seeds. Great for a make ahead plant-based breakfast or snack!
5 star (1 rating)
Prep Time 15 minutes
Cooling Time 2 hours
Course Breakfast + Brunch
Cuisine Gluten Free, Vegan
Servings 4 servings
Calories 196 kcal

Ingredients
  

  • ½ cup chia seeds
  • 2 cups plant-based milk
  • 1 tablespoon maple syrup
  • ½ tablespoon vanilla extract
  • ½ cup blueberries

Instructions
 

  • Make chia pudding: Add chia seeds, plant-based milk, maple syrup, and vanilla extract to a medium mixing bowl and stir to combine. Let sit 10 minutes, then stir again to mix well. Then cover and place in the refrigerator for at least two hours to let the pudding thicken, ideally overnight.
  • Build chia pudding cups: To build the pudding cups, add the chilled and thickened chia pudding into small glasses or jars, leaving about 1/2 inch left at the top. Then add blueberries and a sprinkle of nuts or seeds.

Notes

  • Make ahead: Chia seed pudding is great for meal prep and can be made up to 3 days before eating. Build the entire pudding with toppings, or just make the pudding ahead of time and then top with blueberries and nuts or seeds before serving.
  • Leftovers and storage: Store in airtight containers in the refrigerator for up to 3 days. To freeze, add to airtight containers and freeze up to two month. To thaw, remove from freezer into refrigerator for 24 hours and then enjoy within 2-3 days.
  • Nutrition notes: Nutrition information is an estimate for all ingredients and using sunflower seeds as a source for the nuts or seeds. This recipe is vegan and gluten free.

Nutrition

Serving: 1servingCalories: 196kcalCarbohydrates: 27gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 0.5gTrans Fat: 0.03gSodium: 61mgPotassium: 174mgFiber: 9gSugar: 14gVitamin A: 268IUVitamin C: 2mgCalcium: 313mgIron: 3mg
Keyword blueberry chia seed pudding
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