Combine superfoods for an extraordinarily healthy breakfast.
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
- 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 toppings, optional
- Combine the milk, honey, vanilla, and blueberries in a blender until pureed. Whisk in the chia seeds (do not blend). Pour 1/2 cup 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.
Have you made this recipe?
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Need those jars!
We typically use these jars.
is 1/3 cup chia seeds correct? mine is super thin after 8 hrs in the fridge. ?
Kimberly, Simply add another three tablespoons chia seeds and it should thicken up fairly quickly. Keep us posted. 🙂
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?
Julie-Anne, That’s right! Why not make two servings and enjoy some for later? 🙂
Would love to see more protein and less carbs by adding some nuts minus the granola ??
Can I use lite milk instead of using almond milk /coconut bleeding
Mahitha, Yes, that should be fine.
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…
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!
The recipe specifically calls for coconut milk “from the carton”. Will from the can do?
Rosemary, Just updated the recipe, canned or carton is fine. 🙂
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).
Mine turned dark n changed colour next morning I refrigerated it overnight please suggest how to preserve the colour n taste .
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. 🙂
Hi, can this be made & eaten over a few days? Or does it go yuck in the fridge for longer than overnight?
Laura, It’s recommended to eat right away, if possible.
Yummy!!! Thanks for the recipe. I just gobbled some up for breakfast and it was delish.
We’re so glad to hear you enjoy the Blueberry Chia Seed Pudding, Jaime!
Do you guys have any other recipe’s?
BTW!!!! I LOVE THE PUDDING!!! THANK YOU !!! (lol) :)))
Shelby, We have many, many delicious and healthy recipes. So happy you love the pudding recipe. 🙂
No way is this 4 cups. 2 cups max which is 335 cal per serving…35.8 carbs 18.1 gms fat 9.3 gms of protein and i reduced the honey 1 tbsp. Sigh.
I’ve made this with both blueberries and then with strawberries.. I loved both. I also use 1/3 cup of Kind Vanilla Blueberry clusters with flax seed to add a little more crunch. Deff my new go to breakfast!
CAN YOU USE FROZEN BLUEBERRIES
Hi Edie, yes – frozen will work fine.
How long can you leave in the fridge before eating? It says right away but then also says make some to eat later?
Hi Erica, the instructions say to leave in the refrigerator for at least 3 to 5 hours before serving. This recipe needs to be refrigerated before serving to help soften the Chia seeds.
I see the recipe says that the granola topping is optional. Does the nutrition information include the granola or not? Thank you!
Hi Kara, no the optional ingredients are not included in the nutritional information.
Thanks for the recipe! I love chia puddings and this one is tasty! I topped it with cinnamon almond granola and it hits the spot!
Awesome, Robin! Ohh, cinnamon almond granola sounds wonderful! 😀 We’re glad you enjoyed it! Thanks for sharing!
is the serving for one person one cup? it says it serves 4 but I don’t see how this could make 4 cups of pudding? what serving is the nutritional information based on?
Ashley, The serving size is closer to 1/2 cup. And, yes, this is what the nutritional data is based on.
The perfect healthy start to the day or yummy snack! Easy and delicious!