Blueberry Chia Pudding is a super easy, healthy, and tasty breakfast or snack idea! It is perfect for meal prepping and only requires four ingredients – chia seeds, blueberries, milk, and maple syrup!

Ahhh weekday breakfasts. Anyone else have a love/hate relationship with them? I love breakfast but on the weekdays, it can be a little chaotic with getting the kids ready for school and daycare, and trying to get something nutritious in their little bodies. My kids eat their fair share of cereal, but I like having a more wholesome option a lot of the times. This Blueberry Chia Pudding is one of those things I know my kids will LOVE and it is packed with nutrition.

This Blueberry Chia Pudding is so simple to make and only requires FOUR ingredients! If you’ve never cooked with chia seeds before, don’t worry – they’re much easier to find than they used to be.

What You’ll Need

• Chia Seeds – these used to be more difficult to find, most likely found at a store like Whole Foods, but now you can find them at Target or on AmazonAmazon.
• Milk – I used organic 2% milk this time, but have made this using almond milk and oat milk, too. Whatever you have and prefer will work.
• Blueberries – I used frozen blueberries, but fresh also works.
• Maple Syrup – maple syrup adds a hint of sweetness to this pudding. If you prefer things sweeter, add up to 2 tablespoons.

How to Make Blueberry Chia Pudding

As noted, this recipe is SO easy to make. To start, combine all of the ingredients – chia seeds, milk, blueberries, and maple syrup – in a blender. Puree the mixture until your desired consistency. I like to get the blueberries mostly pureed and the chia seeds a little pureed. This means probably 30 seconds in the blender. If you want a smoother consistency of chia pudding, puree it for 1-2 minutes so the chia seeds are also pureed.

Transfer the mixture to an airtight container and place in the refrigerator. The chia seeds with absorb all of the liquid and become a pudding-like consistency in about 1-2 hours. You can make this ahead of time and refrigerate overnight. I also like making a big batch of chia pudding to have throughout the week.

That’s it – serve it topped with fresh blueberries or bananas. It’s delicious!

Fresh vs. Frozen Blueberries

I use whatever I have on hand. I pretty much always have blueberries in my freezer, which I like to use for the pudding part and then top it with fresh blueberries. however, I do love topping it with frozen blueberries sometimes, too! Either works!

How to Store Chia Pudding

Store chia pudding in the refrigerator in an airtight container. Top with berries immediately before serving so the berries do not get soggy.

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Blueberry Chia Pudding

Blueberry Chia Pudding is an easy and healthy breakfast or snack recipe!

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Prep Time: 5 minutes

Refrigerator Time: 2 hours

Total Time: 2 hours 5 minutes

Servings: 2 servings

Calories: 252kcal

Author: Taylor

Ingredients

• 1/3 cup chia seeds
• 1 cup milk any kind will work!
• 1/3 cup blueberries frozen or fresh
• 1 tbsp maple syrup

Instructions

• Place all of the ingredients in a blender.
• Blend until pureed. I like to keep a little bit of texture from the chia seeds so I don't blend until smooth, but you can, if you prefer!
• Place into an airtight container and refrigerate for at least 2 hours, up to overnight.
• Serve and enjoy!

Notes

• Use whatever kind of milk you prefer!
• Other berries can be substituted, including raspberries and strawberries.
• This recipe can easily be doubled or tripled.
• This recipe makes two small or one large serving. I find it I top it with blueberries and bananas, it’s sufficiently filling for two servings!

Nutrition

Calories: 252kcal | Carbohydrates: 28g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 340mg | Fiber: 10g | Sugar: 14g | Vitamin A: 226IU | Vitamin C: 3mg | Calcium: 341mg | Iron: 2mg

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