This creamy chia blueberry pudding is blended with milk, maple syrup and vanilla. It’s an easy breakfast, full of flavor and perfect for meal prep.
Ever since I got home from the cruise, where I had chia pudding almost every day for breakfast, I’ve been dreaming about it! I shared a basic version recently in my post coconut milk chia pudding recipe and have been having fun experimenting with different flavor combinations ever since.
When on the cruise, one of the breakfast options was a blueberry chia pudding, and this recipe is an homage to that. It’s creamy, slightly sweet and full of juicy raspberry flavor. I like to mix the berries right into the base so that the pudding turns a beautiful purple color and the flavor is evenly distributed. Of course, you can also use raspberries, strawberries or mixed berries! Their version had a raspberry puree on the bottom which was very sweet. This is slightly lighter and less sugary.
This blueberry version uses simple ingredients like whole milk, yogurt, maple syrup, and vanilla extract. Everything is mixed together and then the chia seeds thicken it into that classic pudding texture as it sits in the fridge. This version is fruity, creamy and incredibly easy to prepare for breakfast or a weeknight snack.
If you’re looking for more ideas, you can also check out our collection of easy chia pudding recipes here: 7 Easy Chia Pudding Recipes.
And if you want something a little richer, this chia breakfast bowl is another favorite: Chia Breakfast Pudding Bowl.
Blueberry Chia Pudding
I sometimes use fresh blueberries when they are in season, but frozen blueberries work just as well and give the pudding an even deeper purple color. Just throw it all into a high speed blender and blend until smooth.
The combination of whole milk and Greek yogurt makes the pudding super creamy, while the maple syrup and vanilla extract add just enough sweetness. Once the chia seeds are mixed in, the mixture thickens as it cools and turns into the perfect spoonable breakfast. Since this is blended, you could even use cottage cheese!
I like to make a big batch and then divide it into smaller bowls when I’m ready to eat (versus making each in its own glass/container), but you can divide it up however your prep day schedule prefers! When you’re ready to eat it, add fresh berries, granola or even a little extra yogurt.
What is Chia Pudding?
If this is your first time reading about the magic of chia seeds, these little guys start out as big poppy seeds and turn into little tapioca pearls when soaked in liquid. Chia pudding is made by mixing chia seeds with liquid and allowing them to absorb the liquid and expand. As the seeds hydrate, they create a thick, pudding-like texture.
Chia seeds are rich in fiber, protein and healthy fats, making chia pudding a filling breakfast or snack option. Because it’s so simple to prepare, it’s also a great meal prep for busy mornings.
One of the best things about chia pudding is how easy it is to customize. You can mix fruit into the base, layer it with yogurt or add fresh berries and nuts.
How to Make Blueberry Chia Pudding
Ingredients
1 cup fresh blueberries or frozen blueberries
1 cup whole milk
½ cup Greek yogurt
3 tablespoons of maple syrup
1 teaspoon vanilla extract
1/3 cup chia seeds
Instructions
Step 1: Add everything except the chia seeds to a blender
Add the blueberries, whole milk, Greek yogurt, maple syrup, and vanilla extract to a high-speed blender. Mix until they are homogeneous.
Step 2: Pour into a bowl or jar
Pour the blended mixture into a bowl, jar or food storage container like this one.
Step 3: Toss in the chia seeds
Stir in the chia seeds until smooth.
Step 4: Cover and refrigerate
Cover and refrigerate for at least 2 hours or overnight to allow the chia seeds to thicken the pudding.
Step 5: Stir and serve
Mix the pudding well before serving. You can add a little milk for hydration.
Top with fresh berries or your favorite toppings if you like.
Blueberry Chia Pudding
This creamy chia blueberry pudding is blended with milk, maple syrup and vanilla. It’s an easy breakfast, full of flavor and perfect for meal prep.
Ingredients
- 1 cup blueberries fresh or frozen
- 1 cup whole milk
- ½ cup Greek yogurt
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup chia seeds
Instructions
Add the blueberries, milk, yogurt, maple syrup and vanilla extract to the blender and blend until smooth.
Pour the mixture into a jar or bowl.
Stir in the chia seeds.
Refrigerate at least 2 hours or overnight.
Mix and if you want, serve with fresh berries.
Chia Pudding Tips
Use frozen blueberries for extra vibrant color and stronger berry flavor. Or use mixed berries!
If the pudding becomes too thick after cooling, simply stir in a splash of milk to loosen the texture.
Feel free to add toppings like sliced almonds, granola or coconut flakes for extra crunch.
This pudding keeps well in the fridge for about 3-4 days, making it a great meal prep option.
