Blueberry Chia Pudding

This blueberry chia pudding comes together with just five simple ingredients and less than 10 minutes of prep time. It’s an easy make-ahead option that works perfectly for breakfast or a quick snack during the week.

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Course: Breakfast, Dessert

Prep Time: 5

Soak Time: 30

Total Time: 35

Servings:

Calories: 135kcal

Author: Liora

Ingredients

1 cup unsweetened almond milk or any milk you prefer
½ cup blueberries fresh or frozen, plus extra for serving
2 teaspoons maple syrup adjust to taste
½ teaspoon vanilla extract
3 tablespoons chia seeds

Instructions

Pour the almond milk, blueberries, maple syrup, and vanilla extract into a blender. Blend until the mixture is smooth and fully combined. The color should be evenly purple with no large fruit pieces remaining.
Transfer the blended mixture into a jar or airtight container. Add the chia seeds and stir well until they are evenly distributed. Let the mixture rest for about 5 minutes, then stir again to break up any clumps and prevent the seeds from settling at the bottom.
Cover and place in the refrigerator for at least 30 minutes. For a thicker texture, let it chill for several hours or overnight.
When ready to serve, stir once more and top with extra blueberries and a spoonful of granola for added texture if desired.

Notes

If the pudding becomes too thick after chilling, add a small splash of milk and stir until smooth.
Adjust the sweetness by adding a little more maple syrup if needed.
Store in a sealed container in the refrigerator for up to 5 days.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition