Description
Easy 5-minute blueberry chia pudding made with just 5 simple ingredients. This creamy, naturally sweet, make-ahead breakfast is packed with fiber, omega-3s, and antioxidants. Perfect for meal prep, gluten-free, and easily vegan!
Ingredients
Base:
- 1/4 cup chia seeds
- 1 cup milk of choice (almond, oat, coconut, or dairy milk)
- 1/2 cup fresh or frozen blueberries
- 1–2 tablespoons maple syrup or honey (optional, adjust to taste)
- 1/2 teaspoon vanilla extract (optional)
Optional Toppings:
- Extra fresh blueberries
- Sliced strawberries, banana, or raspberries
- 2–3 tablespoons yogurt or coconut cream
- 1/4 cup gluten-free granola
- 1 tablespoon coconut flakes, chopped nuts, or seeds
Instructions
In a medium mixing bowl, combine 1 cup milk, 1–2 tablespoons maple syrup or honey (if using), and 1/2 teaspoon vanilla extract.
Pour 1/4 cup chia seeds into the milk mixture. Stir vigorously with a whisk or spoon for about 30 seconds to ensure the seeds are evenly distributed throughout the liquid.
Gently fold in 1/2 cup fresh or frozen blueberries. For a smoother, more uniform purple color, blend half or all of the blueberries with the milk before adding the chia seeds.
Cover the bowl with plastic wrap or transfer the mixture to mason jars or airtight containers with lids. Refrigerate for at least 4 hours, but overnight (8–12 hours) gives the best thick, pudding-like consistency.
Remove from the refrigerator and give the pudding a good stir—it should be thick and creamy. Taste and adjust sweetness if needed by stirring in a bit more maple syrup or honey. Top with fresh blueberries, granola, coconut flakes, or any toppings you love. Serve cold and enjoy!
Notes
- Blend for smoothness: For kids who don’t like texture, blend the entire mixture (except toppings) in a blender after it sets for a smooth, mousse-like consistency.
- Sweeten after chilling: Blueberries release natural sweetness as they sit, so wait until after chilling to add more sweetener if needed.
- Batch prep smart: Make 4–5 servings at once in individual mason jars for grab-and-go breakfasts all week.
- Avoid watery pudding: Make sure your chia-to-liquid ratio is correct (1/4 cup chia to 1 cup liquid). Too much liquid = soup instead of pudding.
- Prep Time: 5 minutes
- Cook Time: Chill Time: 4 hours (or overnight)
- Category: Breakfast
- Method: Chill
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 10g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 12g
- Protein: 6g
- Cholesterol: 0mg