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Home » Recipes » Breakfast

Blueberry Chia Pudding

Published: Sep 24, 2022 · Modified: Sep 24, 2022 by Lexi

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This Blueberry Chia Pudding is the perfect easy breakfast. It's light but filling, can be topped with your favorites, and can be made ahead. Best of all, it's naturally vegan and gluten free.

Overhead view of blueberry chia pudding with fruit and coconut on top.
Topped with berries and coconut, this chia pudding is an easy and delicious breakfast.
Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Ingredient Notes
  • Step-by-step Instructions
  • Chia Pudding Topping Ideas
  • Expert Tips and FAQs
  • More Easy Breakfast Recipes
  • 📖 Recipe
  • 💬 Reviews

Why We Love This Recipe

  • Stress-free breakfast: Chia pudding is a great breakfast to make the night before, place in the fridge, and then enjoy when you wake up. It's the perfect recipe to add to your meal prep rotation!
  • Simple recipe: Everything happens in a blender and a bowl, leaving very little cleanup and taking only about 15 minutes of active cooking time.
  • Nutritious: Chia seeds are packed with omega-3s and antioxidants, and blueberries are also antioxidant rich.
  • Summer treat: This blueberry chia pudding a great breakfast to make in the summer, when blueberries are at their most delicious.

Ingredients

Here's what you'll need to make this blueberry chia pudding:

Acai powder adds a ton of color and extra antioxidants, but is totally optional.

Ingredient Notes

  • Chia seeds: You can use white or black chia seeds. We used white in this recipe because they let that beautiful blue/purple color shine through.
  • Nondairy milk: You can use the milk of your choice, including oat, almond, soy, etc. Your final texture and flavor may vary slightly based on which milk you choose. For example, chia puddings made with coconut milk will tend to be a bit thicker than puddings made with other milks.
  • Acai powder: We like adding some in because it adds a bit of extra color and nutrition. Feel free to leave this out if you don't have any on hand.
  • Dates: These are also an optional ingredient, but we feel they add a nice touch of sweetness and some texture to the pudding. If you elect not to use dates and still want some sweetness, you can add a teaspoon or two of maple syrup or agave.
  • Blueberries: You can use fresh or frozen in this blueberry chia pudding.
  • Lemon: Juice and zest really kick up the fresh flavor in this blueberry chia pudding, so be sure to use freshly squeezed. Blueberry and lemon are such a great flavor combo!

Step-by-step Instructions

(1) Pit and halve the dates and soak them in room temperature water for 10-15 minutes. Add all ingredients to the blender (except the chia seeds), and blend on high speed until the mixture is smooth.

On the left: ingredients added to the blender. On the right: ingredients after blending.
Add everything except the seeds to a blender.

(2) Pour blueberry mixture into a bowl and whisk in chia seeds. Let sit for 5 minutes and whisk again. 

Cover and store in the refrigerator for 2-3 hours at a minimum, or overnight. If you can, give the pudding a good stir two to three times while it is in the refrigerator to prevent the chia seeds from clumping together.

On the left: adding chia seeds to blended mixture. In the middle: chia seeds soaking. On the right: chia seeds after soaking.
Whisk in the chia seeds, and then refrigerate.

Chia Pudding Topping Ideas

  • Berries: Blueberries, raspberries, strawberries, or cherries all work great on top of this blueberry chia pudding.
  • Jam: If you don't have any berries on hand, try topping with some jam instead. (If you want to try jam from scratch, try our strawberry rhubarb jam or mango jam!)
  • Nut butters: Try topping with peanut, cashew, or almond butter.
  • Coconut or chopped nuts/seeds: Toasted coconut is a particular favorite on top of this blueberry chia pudding!
  • Granola: This is the perfect time to make a big batch of our Blueberry Lemon Granola! If that's not your thing, you can also try our easy berry granola, our brown sugar almond granola, or our classic tried-and-true granola.
  • Chocolate: Top with a sprinkle of mini chocolate chips to add some texture and delicious chocolate flavor.

What's your favorite way to top chia pudding? Let us know in the comments!

Expert Tips and FAQs

  • Storage: This blueberry chia pudding will last for up to a week in a sealed container in the refrigerator.
  • For extra creamy chia pudding (and a boost of protein & tanginess), add up to ½ cup of nondairy vanilla yogurt.
  • Don't like blueberries? Feel free to sub in the fruit of your choice. Everything from strawberries, to bananas, to mangoes would work well.
  • Meal prep: This is a great recipe to make ahead and enjoy for a few days. Just make it the night before, then separate into smaller portions you can enjoy over 2-3 days.
  • Choice of milk: Feel free to use the nondairy milk of your choice. Oat, coconut, or almond will all work well.
  • If you don't like the texture of whole chia seeds, you can add the pudding to a blender and blend it to make it smoother.
  • Stir once or twice while the mixture sets: To prevent chia seed clumps from forming, give the mixture a few stirs while it's thickening up. This will also ensure that the chia seeds don't all sink to the bottom.
  • Store in individual tupperware containers for on-the-go: Once the chia pudding is set, we like to transfer the mixture to small glass jars with lids for storage, so we can easily grab them from the fridge for a single serving snack.
  • Wait to add toppings until just before serving. Otherwise, toppings like granola will soak up the liquid and get soggy.
How do I thicken chia pudding?

If your chia pudding isn't thick enough, add more chia seeds to your pudding, stir, and place it back in the fridge for another 2-3 hours.

How do I thin out chia pudding?

If your chia pudding is too thick, add some extra nondairy milk or yogurt to the pudding and stir thoroughly.

Can I freeze this chia pudding?

We wouldn't recommend freezing this recipe, as the pudding will lose its jelly-like texture after thawing out.

Overhead view of blueberry chia pudding in a bowl.
Quick, easy, nutritious and delicious!

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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Overhead view of blueberry chia pudding with fruit on top.

Blueberry Chia Pudding


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  • Author: Lexi
  • Total Time: 2 hours 15 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
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Description

This blueberry chia pudding is the perfect easy breakfast. It's light but filling, can be topped with your favorites, and can be made ahead. Best of all, it's naturally vegan and gluten free.


Ingredients

Units Scale
  • 3 medjool dates, halved, pitted, and soaked in warm water for 10 minutes
  • 1 cup fresh or frozen blueberries
  • 1 cup nondairy milk (oat, almond, cashew, etc)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt
  • 6 tablespoons chia seeds
  • Optional: 1-2 teaspoons açai powder

Instructions

  1. Pit and halve the dates and soak them in room temperature water for 10-15 minutes. Add all ingredients to the blender (except the chia seeds), and blend on high speed until the mixture is smooth.
  2. Pour blueberry mixture into a bowl and whisk in chia seeds. Let sit for 5 minutes and whisk again.

  3. Cover and store in the refrigerator for 2-3 hours at a minimum, or overnight. If you can, give the pudding a good stir two to three times while it is in the refrigerator to prevent the chia seeds from clumping together.

Notes

Storage: This chia pudding will last for up to a week in a sealed container in the refrigerator.

For extra creamy chia pudding (and a boost of protein & tanginess), add up to ½ cup of nondairy vanilla yogurt.

If you don't like the texture of whole chia seeds, you can add the pudding to a blender and blend it to make it smoother.

Stir once or twice while the mixture sets: To prevent chia seed clumps from forming, give the mixture a few stirs while it's thickening up. This will also ensure that the chia seeds don't all sink to the bottom.

Store in individual tupperware containers for on-the-go: Once the chia pudding is set, we like to transfer the mixture to small glass jars with lids for storage, so we can easily grab them from the fridge for a single serving snack.

  • Prep Time: 15 minutes
  • Rest Time: 2 hours
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 356
  • Sugar: 31.5 g
  • Sodium: 100.6 mg
  • Fat: 13.7 g
  • Carbohydrates: 55.6 g
  • Fiber: 17.9 g
  • Protein: 8.5 g

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Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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