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Blueberry Chia Pudding Recipe

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4 from 7 reviews

A refreshing and nutritious Blueberry Chia Pudding made with almond milk, fresh or frozen blueberries, and sweetened naturally with maple syrup. This easy-to-make, no-cook recipe is perfect for a healthy breakfast or snack, offering a delicious blend of creamy texture and fruity goodness with a boost of fiber and omega-3 from chia seeds.

Ingredients

Base Ingredients

  • 1 cup unsweetened almond milk (or milk of choice)
  • ½ cup frozen or fresh blueberries (plus more for topping)
  • 2 teaspoons maple syrup (plus more as needed)
  • ½ teaspoon vanilla bean paste

Thickening Agent

  • 3 Tablespoons chia seeds

Instructions

  1. Blend. Add the almond milk, blueberries, maple syrup, and vanilla bean paste into a blender. Blend on high speed until the mixture is smooth and fully combined.
  2. Mix chia seeds. Pour the blended blueberry mixture into a mason jar or bowl. Stir in the chia seeds thoroughly to ensure they are evenly distributed.
  3. Let sit and stir. Allow the mixture to sit at room temperature for 5 minutes, then stir again to break up any chia clumps that may have formed.
  4. Refrigerate to set. Place the jar or bowl in the refrigerator and let the pudding set for at least 30 minutes, or up to 12 hours for best texture.
  5. Serve and garnish. When ready to eat, top the pudding with additional fresh blueberries and granola for added crunch and flavor. Enjoy chilled.

Notes

  • The pudding thickens as it sits; longer chilling results in a creamier texture.
  • Maple syrup quantity can be adjusted to taste or substituted with honey or agave syrup.
  • Use any plant-based or dairy milk as preferred.
  • For a smoother texture, blend the chia seeds with the liquid, but the traditional method keeps some texture.
  • This recipe can be doubled or tripled and stored in airtight containers for up to 3 days in the fridge.

Find it online: https://yumntasty.com/blueberry-chia-pudding-recipe/