Blueberry Chia Pudding (10g Protein, 16g Fiber)

This Blueberry Chia Pudding is a creamy fruity chia seed pudding for blueberry lovers. It’s packed with 10 grams of protein and 16 grams of fiber.

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I love chia puddings, like my Chocolate Chia Pudding, Coconut Chia Pudding, or Tiramisu Chia Pudding, but my kids have been asking for a dessert with blueberries. I used their request as a challenge to make the easiest possible recipe!

Ingredients and Substitutions

You only need 5 ingredients to make this chia pudding. Here’s how to pick them.

• Unsweetened Vanilla Almond Milk – This serves as the creamy liquid base, infusing the pudding with a gentle vanilla note. It helps blend the flavors smoothly and sets the stage for a luscious texture. You can swap it for soy milk or coconut milk if you’re looking for a different creaminess or an extra protein boost.
• Dairy-Free Yogurt – To add extra creaminess. This enhances the pudding’s smooth consistency while adding protein. Options like coconut, soy, or cashew-based yogurts work well; just opt for plain, unsweetened versions to maintain the balance of flavors.
• Chia Seeds – Chia seeds absorb the liquid to form a thick, custard-like consistency. They provide a hearty dose of fiber and omega-3 fatty acids. If you’d like to experiment, ground flaxseeds can be used, but note that their texture and setting properties differ slightly from chia.
• Maple Syrup – This natural vegan sweetener lends a mild, rich sweetness that perfectly complements the tartness of the blueberries. Alternatives include agave syrup, coconut nectar, or even brown rice syrup. Each will subtly alter the flavor profile, so choose based on your sweetness preference.
• Blueberries – Adding a burst of fruity flavor, antioxidants, and a beautiful natural color, blueberries are the essential ingredient that makes this pudding taste like a slice of blueberry pie. Use fresh berries for the brightest flavor or frozen ones.

How to Make Blueberry Chia Pudding

This is a super easy recipe to make. Here’s how in pictures.

Pour all the ingredients (except for the chia seeds) into a blender and blend smooth.

Pour the blueberry milk into the chia seeds and stir it regularly to prevent the seeds from falling. Refrigerate overnight to set.

Carine’s Tips

• Blend Thoroughly – Use a high-speed blender to fully incorporate the blueberries with the almond milk and yogurt; this ensures a smooth base that evenly distributes the fruity flavor.
• Stir Frequently at First – During the initial 20 minutes at room temperature, stir the pudding every 5 minutes. This prevents the chia seeds from settling at the bottom and ensures a consistent texture throughout.
• Plan Ahead – Refrigerate the mixture overnight or for at least 3–4 hours to allow the chia seeds to fully expand and the pudding to firm up. This waiting period is key to achieving that perfect, pudding-like consistency.
• Customize Your Sweetness – Taste your blended mixture before adding maple syrup. Depending on the natural sweetness of your blueberries and yogurt, you may want to adjust the amount of syrup.
• Experiment with Flavors – For an extra twist reminiscent of blueberry pie, consider adding a dash of almond extract or a pinch of lemon zest and a teaspoon of lemon juice during blending. These additions can brighten the flavor profile without overwhelming the blueberries.
• Texture Tweaks – If you prefer a thicker pudding, you can add a little extra chia seed or let it sit longer in the fridge. Add a splash more almond milk to thin it out if desired.
• Topping Ideas – Serve with an extra spoonful of coconut yogurt, a few fresh blueberries, or even a sprinkle of granola to add contrast in texture and an extra burst of flavor.
• Storage and Make-Ahead – This pudding keeps well in an airtight container in the fridge for up to 4 days, making it a convenient option for meal prep. It’s perfect for a quick, nutrient-packed breakfast or a healthy snack.

Serving Suggestions

• Mix It Up with Other Fruits – While blueberries are the star here, you can experiment by swapping in raspberries or a mix of berries for a different flavor twist.
• Creamy Variations – Try using different dairy-free yogurts, such as vanilla or coconut yogurt, to complement the almond milk and enhance the pudding’s creaminess.
• Extra Crunch – For added texture, stir in a handful of toasted nuts or sprinkle some granola on top just before serving.
• Layered Dessert – Create a layered parfait by alternating blueberry chia pudding with layers of mashed fresh fruit and a drizzle of extra maple syrup for a visually appealing treat.

More Chia Pudding Recipes

Chai Chia Pudding

Chocolate Chia Pudding

Coconut Chia Pudding

Raspberry Chia Pudding

Blueberry Chia Pudding

This Blueberry Chia Pudding is a creamy fruity chia seed pudding for blueberry lovers. It's packed with 10 grams of protein and 16 grams of fiber.

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Prep Time: 10 minutes mins

Soaking: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 2 servings

Calories: 419.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Unsweetened Vanilla Almond Milk - (note 1)
• ▢ ¾ cup Dairy-Free Yogurt - (note 2)
• ▢ ½ cup Chia Seeds - (note 3)
• ▢ 4 tablespoons Maple Syrup - (note 4)
• ▢ ¾ cup Blueberries - (note 5)

Instructions

• In a high-speed blender, blend the blueberries with almond milk, yogurt, and maple syrup.
• In a large mixing bowl, add chia seeds, and pour the blueberry milk, on top.
• Stir with a fork to incorporate the seeds into the milk.
• Set aside at room temperature, and stir the pudding again every 5 minutes for the next 20 minutes to make sure the seeds distribute nicely and do not gravitate to the bottom of the bowl.
• Cover the bowl tightly, refrigerate overnight or for at least 3 to 4 hours to firm up.
• Stir well before serving, and serve with coconut yogurt and blueberries.

Notes

Note 1: Feel free to use any milk you love. To boost the protein, use soy milk or any type of protein-fortified milk. If your milk doesn’t contain any vanilla, add 1/2 a teaspoon of vanilla extract.

Note 2: Any type of plain dairy-free yogurt works.

Note 3: Black or white chia seeds are the same and work in the same amount in this recipe.

Note 4: Any liquid sweetener can be used, like agave syrup, coconut nectar, or brown rice syrup.

Note 5: You can use fresh or frozen blueberries. If you are using thawed strawberries, weigh them to get the same amount as fresh strawberries.

Storage: You can store the pudding in a sealed container in the fridge for up to 4 days.

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Nutrition

Serving: 1serving | Calories: 419.9kcal | Carbohydrates: 61.6g | Protein: 10.3g | Fat: 16.2g | Saturated Fat: 1.6g | Polyunsaturated Fat: 10.9g | Monounsaturated Fat: 1.8g | Trans Fat: 0.1g | Sodium: 184.5mg | Potassium: 305.7mg | Fiber: 16.7g | Sugar: 34.1g | Vitamin A: 52.9IU | Vitamin C: 17.3mg | Vitamin D: 1.1µg | Calcium: 577.5mg | Iron: 3.5mg | Magnesium: 154.1mg | Phosphorus: 372.2mg | Zinc: 2.3mg