Blueberry Chia Pudding

It feels like chia pudding is having a comeback lately, and I am so here for it! I have always enjoyed chia pudding and love how it’s packed with fiber, protein, and healthy fats. This Blueberry Chia Pudding recipe is a new favorite flavor I’ve recently made, and it pairs so well with homemade blueberry jam, coconut yogurt, and fresh blueberries. I love making a big batch of chia pudding each week for a quick and easy breakfast or snack to have on hand and ready to go!

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Why you will love this recipe

It’s easy to make and takes only around 10 minutes to prep.
This blueberry chia pudding is packed with antioxidants, fiber, protein, and omega 3s which makes it a healthy option for breakfast.
It’s a great recipe to prep for breakfast if you have a busy schedule. Just double or triple this recipe to make enough for the whole week.
It’s great to make parfaits with by layering the chia pudding with blueberry jam and yogurt topped with fresh blueberries and gronala.

What you will need

Blueberries – You can use fresh or frozen blueberries in the chia pudding. I prefer to use frozen blueberries and then thaw them out because they have more juices and add a pretty deep purple color.

Chia Seeds – These little seeds form a fun gel and get triple in size when soaked in water or milk. They are packed with fiber and healthy fats as well!

Coconut Milk – My secret ingredient to getting the creamiest chis pudding is to use full fat coconut milk from the can.

Almond Milk – You can substitute with another dairy free milk like cashew or hemp milk.

Purple Sweet Potato Powder – This is optional but gives the cha pudding such a pretty purple color.

Vanilla Extract – This adds a nice flavor note that pairs well with the decadent chocolate.

Dairy Free Yogurt – I prefer to use a thick coconut yogurt but you can use your favorite yogurt of course.

Blueberry Jam – You can use store bought or make your own using my recipe down below!

How to make the blueberry chia pudding

Mix the Ingredients

First, add the blueberries, canned coconut milk, dairy free milk, purple sweet potato powder, vanilla extract, and maple syrup to a blender. Blend everything for about a minute or until smooth and creamy.

Pour the blueberry milk into a container and whisk the chia seeds into the milk. Put the blueberry chia seed mixture into the fridge and let it set for 4 hours or overnight.

Prep and Layer the Chia Pudding

Once the blueberry chia pudding has set and the consistency is thick, take it out of the fridge and add to 3-4 jars along with some blueberry jam at the bottom.

Top with some yogurt and fresh blueberries, then store the jars in the fridge until you are ready to enjoy. You can also add some granola on top of the chia pudding as well if your heart desires!

How to make You Own Blueberry Jam

Add 2 cups fresh or frozen blueberries, 1/4 cup maple syrup, and 1/2 cup filtered water to a small sauce pan on the stove. Stir the mixture over medium heat, and when it starts to boil, turn the heat lower to simmer. Let the blueberry jam mixture simmer for about 20 minutes to reduce and thicken. Let the jam cool down completely before storing in the fridge.

Other recipes you will enjoy

Raspberry Matcha Chia Pudding

Raspberry Chia Pudding

Chocolate Chia Pudding Parfaits

Pumpkin Fig Chia Pudding Parfait

Blueberry Chia Pudding

colorfulsuperfoodie

It feels like chia pudding is having a comeback lately, and I am so here for it! I have always enjoyed chia pudding and love how it's packed with fiber, protein, and healthy fats. This Blueberry Chia Pudding recipe is a new favorite flavor I've recently made, and it pairs so well with homemade blueberry jam, coconut yogurt, and fresh blueberries. I love making a big batch of chia pudding each week for a quick and easy breakfast or snack to have on hand and ready to go!

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Prep Time 10

Chill time 4

Total Time 4 10

Course Breakfast, Snack

Cuisine American

Servings 3

Equipment

1 large storage container
3 medium food jars
Whisk

Ingredients

1/2 cup chia seeds
1 can full fat coconut milk
1/2 cup almond or coconut milk
1 cup blueberries(plus more for topping
1/3 cup maple syrup
1 tbsp purple sweet potato powder(optional)
1 tsp vanilla extract
1 cup Dairy free yogurt
Blueberry jam(see notes for homemade)*

Instructions

First, add the blueberries, canned coconut milk, dairy free milk, purple sweet potato powder, vanilla extract, and maple syrup to a blender. Blend everything for about a minute or until smooth and creamy.
Pour the blueberry milk into a container and whisk the chia seeds into the milk. Put the blueberry chia seed mixture into the fridge and let it set for 4 hours or overnight.
Once the blueberry chia pudding has set and the consistency is thick, take it out of the fridge and add to 3-4 jars along with some blueberry jam at the bottom.
Top with 1/3 cup yogurt and some fresh blueberries, then store the jars in the fridge until you are ready to enjoy. You can also add some granola on top of the chia pudding as well if your heart desires!

Notes

*To make your own blueberry jam, add 2 cups fresh or frozen blueberries, 1/4 cup maple syrup, and 1_2 cup filtered water to a small sauce pan on the stove. Stir the mixture over medium heat, and when it starts to boil, turn the heat lower to simmer. Let the blueberry jam mixture simmer for about 20 minutes to reduce and thicken. Let the jam cool down completely before storing in the fridge.

Keyword blueberries, breakfast prep, chia pudding, Dairy free, easy breakfast, healthy breakfast ideas, healthy fats

Did you make this recipe? I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!