Blueberry Chia Pudding

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:

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.

(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.

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.

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