Blueberry Chia Seed Pudding

Blueberry Chia Seed Pudding

Are you getting a little tired of your signature banana and muffin breakfast? Or feeling weighed down by greasy breakfast combos? Looking for a perfectly portioned breakfast that’s packed with superfood power and great taste? Our Blueberry Chia Seed Pudding is that something different you’re looking for. It’s a superfood breakfast that will have you nourished and powered up all day long.

When we think of the term “superfood”, blueberries are one of the first foods that come to mind. They’ve long been hailed for their nutritional value, packing a ton of fiber into each berry, along with a whopping dose of potassium, folate, and vitamins C and B6. Blueberries lower cholesterol and contribute to heart health. Making them a part of your breakfast is one of the best things you can do for your body.

Chia seeds have recently begun to be recognized for their own nutritional power, and we love incorporating them into our recipes. Chia seeds are rich in fiber, omega-3 fatty acids, and antioxidants. Plus, they are super satiating, which allows you to forego temptation all the way until lunchtime!

To prepare, simply blend your blueberries with almond milk, honey, and vanilla. Add the chia seeds watch as they absorb the liquid, giving your breakfast a pudding-like texture. These scrumptious little cups can be portioned out in individual small bowls or ramekins, for  meal that has everything you need and nothing you don’t!

Blueberry Chia Seed Pudding

Blueberry Chia Seed Pudding

*calculated with almond milk Yields: 4 servings/4 cups | Serving Size: 1 cup | Calories: 172 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 61 mg | Carbohydrates: 26 g | Dietary Fiber: 6 g | Sugars: 17 g | Protein: 4 g | SmartPoints: 7

Ingredients

  • 1 1/2 cups almond milk or coconut milk (carton or can)
  • 1/2 cup chia seeds
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries
  • 1/4 cup granola for topping, optional

Directions

Combine the milk, honey, vanilla, and blueberries in a blender until pureed. Whisk in the chia seeds (do not blend). Pour into individual mason jars, ramekins or cups. Cover and place in the fridge for at least 3 to 5 hours and up to overnight, or until a thick, pudding like consistency is achieved.

http://skinnyms.com/blueberry-chia-seed-pudding-recipe/

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16 Comments on "Blueberry Chia Seed Pudding"

  1. Gussde  April 15, 2016

    Need those jars!

    Reply
  2. Kimberly  April 18, 2016

    is 1/3 cup chia seeds correct? mine is super thin after 8 hrs in the fridge. 😞

    Reply
    • Gale Compton  April 18, 2016

      Kimberly, Simply add another three tablespoons chia seeds and it should thicken up fairly quickly. Keep us posted. 🙂

      Reply
  3. Julie-Anne  August 20, 2016

    Is overnight the maximum amount of time you should refrigerate these? If so, if you’re making the recipe only for yourself, since the it’s is for four, you should make a quarter of the recipe?

    Reply
    • Gale Compton  August 21, 2016

      Julie-Anne, That’s right! Why not make two servings and enjoy some for later? 🙂

      Reply
  4. Annmarie  October 23, 2016

    Would love to see more protein and less carbs by adding some nuts minus the granola 👍🏻

    Reply
  5. Ashley  December 2, 2016

    I made these. I Found them super watery and lacking flavour. I did use frozen organic wild blueberries, so maybe that was the reason it was watery, but as far as flavour goes, I don’t want to add too much more sugar…

    Reply
    • Nichole Furlong  December 3, 2016

      Hi Ashley.

      You can reduce the amount of almond or coconut milk which will make the pudding less watery. Reducing the milk should also allow the pudding to be a little sweeter. The frozen blueberries may have also made the pudding watery, as you suggested. Often wild blueberries can be more tart, which could have also made the pudding seem a little less sweet. If you’d still like the pudding sweeter, try substituting a different berry – such as strawberries – which can be sweeter!

      Reply
  6. Rosemary Bradford  December 29, 2016

    The recipe specifically calls for coconut milk “from the carton”. Will from the can do?

    Reply
    • Gale Compton  December 29, 2016

      Rosemary, Just updated the recipe, canned or carton is fine. 🙂

      Reply
  7. Dawn  February 17, 2017

    mine turned very dark, tasty, but dark by the next morning, I left it to set up overnight, trying again today, making for an organic baby shower (prize for game winner).

    Reply
  8. Rhea  March 20, 2017

    Mine turned dark n changed colour next morning I refrigerated it overnight please suggest how to preserve the colour n taste .

    Reply
    • Gale Compton  March 20, 2017

      Rhea, I’m assuming you’re talking about the blueberries as they tend to turn the pudding a blue color. Try adding a teaspooon of lemon juice which acts as a natural preservative. 🙂

      Reply
  9. Laura  March 28, 2017

    Hi, can this be made & eaten over a few days? Or does it go yuck in the fridge for longer than overnight?
    Thansk

    Reply
    • Gale Compton  March 28, 2017

      Laura, It’s recommended to eat right away, if possible.

      Reply

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