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!
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
🥣 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.
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.
Then add blueberries and a sprinkle of nuts or seeds, and enjoy!
🧊 How to store
- Refrigerator storage: Store in airtight containers in the refrigerator for up to 3 days.
- 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.
👉 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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Blueberry Chia Seed Pudding
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.
Recipe 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.
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