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Blueberry Chia Seed Pudding Breakfast Jar

Blueberry chia seed pudding breakfast jars are a colorful, make-ahead option for busy mornings. Layer creamy chia pudding with fruit and toppings for a portable breakfast that tastes great and keeps you satisfied.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 4 hours 20 minutes
Servings: 4 jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Blueberry Chia Pudding
  • cup blueberries fresh or frozen
  • cups milk dairy or non-dairy
  • cup chia seeds whole seeds
  • tbsp maple syrup adjust sweetness
  • tsp vanilla extract pure vanilla
Jar Layers
  • cup Greek yogurt optional
  • cup fresh blueberries for layering
  • cup granola add before serving

Equipment

  • Mixing Bowl
  • Blender
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Glass Jars
  • Scoop
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Blend blueberries with half of the milk until smooth and evenly colored.
  2. Transfer to a mixing bowl and whisk in the remaining milk, chia seeds, maple syrup, and vanilla extract.
  3. Rest the mixture for 5 minutes. Whisk again to eliminate clumps and improve texture.
  4. Cover and refrigerate for at least 4 hours or overnight until thick, creamy, and spoonable.
  5. Layer chia pudding, yogurt, and blueberries into jars. Create neat layers for visual appeal and balanced flavor.
  6. Top with granola just before serving to preserve crunch. Serve chilled.

Notes

For a softer texture, reduce the chia seed amount slightly. For a thicker consistency, add one extra tablespoon. Freeze jars without granola and thaw overnight in the refrigerator. Handle layered jars gently to keep sections distinct. Customize flavors with lemon zest, cinnamon, vanilla, or mixed berries. Store covered in the refrigerator for up to 5 days.