Blueberry Chia Seed Pudding

5 from 1 vote

Combine superfoods for an extraordinarily healthy breakfast.

14-Day New You Detox Challenge

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!

5 from 1 vote

Blueberry Chia Seed Pudding

Power up your day with this delicious pudding made with superfood ingredients.
Prep Time 5 minutes
Refrigerate 3 hours
Total Time 3 hours 5 minutes
Yield 4 people
Serving Size cup
Course Breakfast, Snack
Cuisine American
Author SkinnyMs.

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 toppings, optional

Instructions

  • 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.

Notes

Nutrition facts are calculated with almond milk.

Nutrition Information

Calories: 206kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 145mg | Fiber: 9g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 253mg | Iron: 2mg |
SmartPoints (Freestyle): 7
Keywords Budget-Friendly, Plant-Based

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives β€” they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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35 Comments

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

  1. 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?

  2. 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…

    1. 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!

  3. 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).

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

    1. 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. πŸ™‚

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

  6. 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.

  7. 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!

  8. How long can you leave in the fridge before eating? It says right away but then also says make some to eat later?

    1. 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.

  9. I see the recipe says that the granola topping is optional. Does the nutrition information include the granola or not? Thank you!

  10. 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!

    1. Awesome, Robin! Ohh, cinnamon almond granola sounds wonderful! πŸ˜€ We’re glad you enjoyed it! Thanks for sharing!

  11. 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?

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