Blueberry Chia Pudding made with almond milk and frozen blueberries is a great high protein breakfast or dessert and easy to adjust the sweetness to taste!
A fantastic way to kickstart your busy mornings is with a breakfast that can be prepared in advance. And what better choice than a delightful batch of blueberry chia pudding!
I personally love making a big batch of it on Sundays, ensuring there is enough to enjoy all week long. While my go-to flavor is blueberry, I enjoy mixing it up with tempting variations like strawberry or raspberry.
This is the best chia seed pudding recipe out there but what sets this recipe apart is its versatility and inclusivity. It’s not only vegan, soy-free, and gluten-free, but you can easily customize it to suit your preferences perfectly. That’s the true beauty of this recipe—making it uniquely yours!
Whether you’re an avid chia pudding enthusiast or new to this trend, this is the perfect breakfast delight will leave you craving for more!
So let’s dive in and savor every spoonful of this wonderful treat.
Why You’ll Love This Blueberry Chia Pudding Recipe
- It’s healthy and nutritious!
- Easy to make and can be made ahead of time!
- Delicious for any time of day!
- Customizable!
- Vibrant purple color!
Blueberry Chia Pudding Ingredients
- Frozen wild blueberries
- Almond milk
- Maple syrup
- Chia seeds
- Chopped toasted almonds and fresh blueberries, for garnish
Recipe Variations
- Try different flavors by using different fruits, milk and/or yogurt.
- Add toppings such as nuts, shredded coconut or drizzle chocolate syrup on top.
- Mix in a spoon full of peanut butter or nut butter for extra protein.
How to Make Blueberry Chia Pudding
Add blueberries, almond milk, and maple syrup to a blender and blend on medium speed until smooth.
Add chia seeds to a medium bowl. Pour the blueberry mix into the bowl and stir together. Taste and adjust sweetness as desired.
Cover and allow to sit in the fridge for at least 1 hour or overnight. Scoop into smaller bowls and top with chopped toasted almonds, fresh blueberries, or a swirl of almond butter.
Recipe Tips
- Use fresh blueberries for the best flavor and texture.
- If the pudding is too thick add some more milk.
- Chia pudding is best served cold. Refrigerate for at least an hour before serving.
- You can also use fresh blueberries, but the color will be paler. Best flavor and color will come from using frozen wild blueberries.
- Store leftovers in fridge for up to 5 days.
FAQs
You sure can! Prepare chia pudding into individual freezer safe containers and place in freezer for up to 3 weeks.
Yes! Blueberry chia pudding is a great source of fiber, protein and healthy fats. Plus, it’s low in sugar and can be made with dairy-free milk for a vegan-friendly option.
Chia pudding is a fantastic source of protein and fiber, making it a low-calorie, nutrient-rich option that aids in weight loss and maintenance. Additionally, its high antioxidant content protects cells, potentially reducing the risk of chronic diseases like heart disease and cancer.
More Easy Breakfast Recipes
Recipe
Blueberry Chia Pudding
Ingredients
- ¾ cup frozen wild blueberries
- 1½ cups almond milk
- 2-3 tbsp maple syrup (depending on desired sweetness)
- ½ cup chia seeds
- Chopped toasted almonds and fresh blueberries for garnish
Instructions
- Add blueberries, almond milk, and maple syrup to a blender and blend on medium speed until smooth.
- Add chia seeds to a medium bowl. Pour the blueberry mix into the bowl and stir together. Taste and adjust sweetness as desired.
- Cover and allow to sit in the fridge for at least 1 hour or overnight.
- Scoop into smaller bowls and top with chopped toasted almonds, fresh blueberries, or a swirl of almond butter.
Notes
- Store leftovers in fridge for up to 5 days.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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