Blueberry Chia Pudding

This chia pudding is a really easy, make-ahead breakfast for a stress free morning. Well at least in the breakfast department!

Another one of my favourites for meal prepping breakfast are these Cinnamon Roll Chia Pudding or this Tiramisu Overnight Oats.

Ingredients

Making this Blueberry Chia Pudding is really easy, all you need are a few basic pantry ingredients.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Almond milk, my favorite for baking and chia puddings, I use unsweetened with a high content of almonds. Feel free to use your favorite!
• Chia seeds, they are high in fiber, antioxidants and protein.
• Frozen blueberries, for this blueberry chia pudding recipe I use frozen blueberries, but if blueberries are in season feel free to use fresh blueberries! You can skip the step of microwaving the berries and instead puree them in a blender.
• Maple syrup, or other liquid sweetener like agave syrup. Honey can also be used for non vegan. Taste the chia pudding and add more if you like it sweeter. 
• Yoghurt, use your favorite yoghurt as a topping, natural or vanilla flavor works really well with in this blueberry chia pudding.

See recipe card for quantities.

Instructions

Start by adding the frozen blueberries to a microwave safe bowl and cook on hight heat until they are bursted and start to bubble. Mash with a fork or mix in a blender for a smoother result.

Stir in the rest of the ingredients until there are no lumps. Let it sit for 5 minutes and stir again. Cover and refrigerate over night.

To serve, give the chia pudding a good stir. Divide in two serving containers and top with top with yoghurt and fresh blueberries, if desired.

Hint: Taste the chia pudding and add more maple syrup to taste for a sweeter breakfast. For a looser consistency, stir in a little extra milk.

More chia pudding recipes to try Chai Spiced Chia Pudding or this Tiramisu Chia Pudding.

Substitutions and Variations

• Vegan – To keep this blueberry chia pudding vegan, use only plant-based milk and yoghurt for the topping. 
• Blueberries – use fresh or frozen blueberries. If using fresh blueberries, skip the step of microwaving the berries and instead puree them in a blender.
• Extra protein – For an extra protein boost, replace 1 tablespoons of vanilla protein powder and 2 tablespoons extra milk.
• Toppings – A dollop of yoghurt and for some crunch, top with some chopped almonds or some granola. A drizzle of maple syrup tastes great too. 

Some great granola recipes for topping are this Peanut butter chocolate granola or this Air Fryer Granola also see this Healthy Pecan Granola.

Storage

Store the chia pudding in an airtight container in the fridge until ready to eat. Give the pudding a good stir before serving. To keep the chia pudding and the toppings fresher for longer, store the chia pudding without any toppings, wait until you are ready to serve. This will keep the the berries fresh and crispy.

The chia pudding will keep fresh in the fridge for about 3-5 days, when stored in airtight containers.

Top Tip

• Stir the chia seeds into the milk mixture well, and then stir again! This will prevent lumps of chia seeds forming in you chia pudding.
• For best results, let the chia pudding chill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.