This Blueberry Chia Pudding is so creamy, naturally sweetened, and provides nearly 10g of fiber per serving! It's only takes about 5 minutes to meal prep, and it's the perfect easy snack or healthy breakfast for busy days! I hope you enjoy it as much as I do. 😊
As a registered dietitian, I'm kind of a chia seed super fan (and by kind of, I mean I totally am 😆). These tiny seeds pack in so much nutrition, including heart-healthy fatty acids, plant-based protein, dietary fiber, antioxidants, and magnesium. When soaked in liquid, they expand and form a gel-like consistency.
One of my favorite ways to do chia pudding is by blending frozen fruit with milk, Greek yogurt, and a natural sweetener. The Greek yogurt adds protein and makes it super creamy. All of that gets poured over the chia seeds and whisked really well before sitting for a few hours in the privacy of my fridge while they magically expand. 😉 Blueberries are one of my favorite fruits to use because they blend smoothly and are easy to find frozen year round.
Now don't get me wrong, I've had my fair share of "bad" chia pudding. Too runny, too thick, too bland, too sweet. But when I finally found my just right liquid-to-seeds ratio to make the perfect chia pudding, I felt like I unlocked a whole new world of flavors. And now I can confidently say I genuinely enjoy chia pudding, both for the taste and the health benefits!
More Chia Pudding Recipes and Chia Seed Recipes
- Strawberry Chia Pudding
- Vanilla Chia Pudding with Yogurt
- Coffee Cold Brew Chia Seed Pudding
- Pumpkin Chia Pudding with Greek Yogurt
- Cinnamon Apple & Date Chia Pudding
Learn about the health benefits of chia seeds.
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Key Ingredient Notes and Substitution Ideas
This blueberry chia pudding is made with simple ingredients. Check the recipe card at the bottom for measurements & full recipe.
- Chia Seeds - chia seeds are the main ingredient. Either white or black chia seeds work, but I use black because they're easier to find. Be sure you have a fresh bag. If your chia seeds are old or expired they won't plump up as much.
- Frozen Blueberries - I tested the recipe with both fresh blueberries and frozen. I personally prefer the frozen blueberries. They blend a little better and result in a brighter color. And by the way, frozen blueberries aren't the 'lesser' option nutritionally. They're often just as nutritious as fresh, sometimes even more so, because they're frozen at peak ripeness instead of losing nutrients during days of transport and shelf time. And they're often less expensive too! Blueberries are high in powerful antioxidants called anthocyanins that give them their blue color.
- Skyr or Greek Yogurt - I add either Greek Yogurt or Skyr (Icelandic yogurt) to make it even more creamy and add protein and probiotics that support gut health. I use plain, but vanilla would work too. If you prefer a vegan option, use your favorite dairy-free yogurt. Coconut milk yogurt, almond milk yogurt, or cashew milk yogurt are all options.
- Milk - I use unsweetened almond milk for chia seed pudding because I like how creamy it is, but use your milk of your choice. Cow's milk, or plant-based milk like oat milk, soy milk, coconut milk or cashew milk are all good options.
- Honey - I use pure honey as a natural sweetener for this blueberry chia pudding, but I've made it with pure maple syrup and it's good too. The honey is slightly sweeter, and I tend to use it a lot to help with my local seasonal allergies. Other options for sweeteners would be agave, stevia, or date syrup.
- Vanilla Extract - just a small dash of vanilla extract adds a smooth and rich flavor.
How to Make Blueberry Chia Pudding
Below are the simple steps for how to make this easy blueberry chia pudding recipe with photos I hope are helpful! Check out the recipe card at the bottom for the full recipe.
- Step 1: Add the blueberries, yogurt, milk, honey, and vanilla to a blender and blend until smooth, about 1 minute.
- Step 2: Add the chia seeds to the bottom of a glass bowl or mason jar.
- Step 3: Top with the blueberry milk and stir really well with a whisk or fork. Let the mixture rest 10-15 minutes and give it another good stir. This helps prevent the chia seeds from clumping.
- Step 4: Refrigerate for at least 4 hours or overnight and add your favorite toppings.
Hint: It will thicken up quite a bit in the fridge. If you prefer it thinner, wait to add another splash of milk after the 4 hours if needed.
Dietitian Tip
Chia seeds are high in heart-healthy Omega-3s, dietary fiber, and antioxidants. Just 2 tablespoon of chia seeds has 5g of protein and 10g fiber! Because of their nutrient-density, chia seeds help support gut health, skin health, weight management, blood sugar regulation, and prevention of chronic illnesses.
Video of Blueberry Chia Pudding
Here is a video of how to make this recipe that I hope is helpful!
Variation for Blueberry Chia Pudding
The great thing about this easy chia pudding is you can customize it to your taste! Below are some ideas, but feel free to get creative.
- Lemon - lemon and blueberries pair really well. If you like the together, add a squeeze of lemon juice and lemon zest on top!
- Coconut - add coconut flakes on top for a bit of extra sweetness.
- Banana Blueberry - banana slices on top for even more fresh fruit.
- Blueberry Cobbler - add crushed honey graham crackers on top to give it a cobbler like flavor.
Equipment
You'll need a blender for this recipe. I have a Ninja Blender and a Beast Blender and love them both.
Storage for Blueberry Chia Pudding
- Refrigerator - store this chia pudding recipe in an airtight container in the fridge for up to 4-5 days.
- Freezer - you can store chia pudding the freezer. Store in a freezer-safe container for up to 2 months. To thaw, put it in the refrigerator for 6-8 hours or overnight.
Experts Tips
- If you’re making a single serving, you can mix it right in a small bowl or mason jar by If making a big batch, I think it's easier to make it in a large bowl and then separate it into little jars once it's set.
- Whisk the chia seeds vigorously and stir them again after 10 minutes to prevent them from clumping.
- Use fresh chia seeds. Old chia seeds don't absorb liquid as effectively and will result in runny chia pudding.
- If it's too thick, add more milk to thin it out a bit before eating it.
FAQ
Because they contain fiber, healthy fats, and protein, chia seeds can help you stay full for longer and help with blood sugar regulation. They're a nutrient-dense food and fit great in a balanced diet for weight loss or weight management.
In general, chia seed pudding is high in fiber and protein to help with blood glucose regulation and prevent blood sugar spikes.
Yes, this is a gluten-free recipe.
Stir it really well right after adding the blueberry milk on top of the chia seeds. Then be sure to stir it again after it sets for at least 10 minutes at room temperature.
Related
Looking for other dietitian recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Blueberry Chia Pudding:
Want to Learn About Nutrition?
Here are some of my educational articles you may enjoy:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Blueberry Chia Pudding
Equipment
- 1 blender
- mason jars
Ingredients
- 2 tablespoon chia seeds
- ⅓ cup blueberries (I suggest using frozen)
- ⅓ cup milk of choice, more as needed (I use unsweetened vanilla almond milk)
- ⅓ cup Greek yogurt (or Skyr)
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- Add the blueberries, yogurt, milk, honey, and vanilla to a blender and blend until smooth.
- Add the chia seeds to the bottom of a glass bowl or mason jar.
- Top with the blueberry milk. Give it a good stir. Let it set at least 10 minutes at room temperature and then stir again to avoid the seeds from clumping.
- Refrigerate for at least 4 hours or overnight and add your favorite toppings.
- Hint: It will thicken up quite a bit in the fridge. If you prefer it thinner, wait to add another splash of milk after the 4 hours if needed.
Video
Notes
- If you’re making a single serving, you can mix it right in a small bowl or mason jar by If making a big batch, I think it's easier to make it in a large bowl and then separate it into little jars once it's set.
- Whisk the chia seeds vigorously and stir them again after 10 minutes to prevent them from clumping.
- Use fresh chia seeds. Old chia seeds don't absorb liquid as effectively and will result in runny chia pudding.
- If it's too thick, add more milk to thin it out a bit before eating it.
- Refrigerator - store this chia pudding recipe in the fridge in an airtight container for up to 4-5 days.
- Freezer - you can store chia pudding the freezer. Store in a freezer-safe container for up to 2 months. To thaw, put it in the refrigerator for 6-8 hours or overnight.
Paula
I made the blueberry chi seed one. Having it in the morning!
Mallory
Hi Paula!! Thank you so much for taking time to leave a comment!! I hope that you enjoy it in the morning!! 😊 -Mallory